PURéED POTATOES WITH LEMON
Lemon isn't a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book "Modern Comfort Food" with The Times, likes to perfect for home cooks. Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.
Provided by Julia Moskin
Categories vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.
- Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.
- Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.
- After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.
- Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)
- With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.
- Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.
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Ronald Boileau
[email protected]This recipe is a waste of time and ingredients.
Kamrul asif official
[email protected]I'm not sure what I did wrong, but these potatoes were a disaster.
Omo Jesu TV
[email protected]I followed the recipe exactly, but my potatoes were too runny.
Adbul Shakoor
[email protected]These potatoes were a bit bland for my taste.
Legoman2597
[email protected]My kids loved these potatoes.
Robin Chowdhury
[email protected]I'm not a big fan of mashed potatoes, but these were really good.
Perfect Makiwa
[email protected]This is a great recipe for a weeknight meal.
Maneno Namwanda
[email protected]I love this recipe!
Aamir Rao
[email protected]Yum!
Keith Croft
[email protected]These potatoes are so good! I'm definitely going to make them again.
Tsaga Daadii
[email protected]I added a bit of garlic and chives to the potatoes and they were delicious. I think I'll try adding some cheese next time.
Shane Lampe
[email protected]I've made this recipe with both russet and Yukon Gold potatoes and they both turn out great. I prefer the Yukon Golds because they're a bit creamier.
Onyx
[email protected]These potatoes are the perfect side dish for any meal. They're creamy, flavorful, and so easy to make.
Md Shorob
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavor is amazing.
Toufeeq Ajouhaar
[email protected]This is my new go-to recipe for mashed potatoes. They're so easy to make and they always turn out perfect.
Mehran Shaikh
[email protected]I was a bit skeptical about the lemon, but it really works! The potatoes are so creamy and flavorful.
Jessica Pitchford
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The potatoes are so smooth and fluffy, and the lemon adds a nice brightness.
Engetelo Olimpus
[email protected]These potatoes were a hit at my dinner party! Everyone raved about how creamy and flavorful they were. I will definitely be making them again.