Special Creamy Mashed Potatoes Recipe With Lemon (4 Ingredients) by Jan Mostrom

We love potatoes at our house! This lemon mashed potato recipe is a wonderful fresh take on a traditional recipe. What is really amazing is it takes just a bit of lemon zest to really elevate something everyday to something extra special.

These refreshingly bright mashed potatoes have just four simple ingredients and a bit of salt and black pepper. So much flavor from so few ingredients! To make this potato side dish recipe you will need Yukon gold potatoes, butter, whole milk and lemons for zesting and garnishing. The gluten-free potatoes are cooked until tender, drained and then whipped together with the remaining ingredients. Be sure that your butter is cold and your milk is warm for the best results.

Cooking Tip: Be sure to wash the lemons before grating with on a microplane or fine grater.

Serve these fluffy, lemony potatoes as a side dish with dinner and enjoy the health benefits of potatoes and the health benefits of lemon! The potatoes are simple enough for Monday with the kids, but elegant enough to be served at your next dinner table with friends and family.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

• 2 1/2  pounds large Yukon gold potatoes, peeled and cut into 2-inch pieces
• 1 cup butter (2 sticks), cold
• 1 cup whole milk
• 1 tablespoon grated lemon zest (from 2 lemons)

Here's how to make it: 

1. Put the potatoes into a pot. Add water until they are covered by just 1 inch and add 2 teaspoons salt. Cover, turn stove on high and bring water to a boil. (If you don't have Yukon gold potatoes, you could use russet, red or white potatoes.)
   
2. Remove the cover, reduce heat to low and simmer until the potatoes are soft and pierced easily by a fork, about 15 minutes.
   
3. Drain and put back into the pan and set to the side.
   
4. While the potatoes are cooking, remove the butter from the fridge and cut into thin slices. Put the butter back into the fridge.
   
5. Place a small saucepan on the stove and add the milk. Heat on low until the milk comes to a simmer, and then turn off the heat. Using an electric mixer or potato masher blend the potatoes until they are smooth.
   
6. Add the cold butter a little at a time to the potatoes, blending between each batch to combine in completely. Continue until all the butter is added.
   
7. When the butter is blended, add the warm milk to get to your desired consistency. Add 1 to 2 teaspoons salt and some freshly ground pepper, to taste. Stir in the lemon zest (reserve a bit to garnish) and taste again to see if more milk, salt or pepper is needed.
   
8. Garnish with a bit more lemon zest, if desired. Serve warm and enjoy! Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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