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RECIPES:
SIDE
DISHES - RICE and POTATO
Mashed Potatoes with Lemon and Garlic
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Mashed
Potatoes with Lemon and Garlic |
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Special enough
for company...
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3½
lbs |
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Yukon Gold potatoes, peeled and cut into
1 to 1½-inch chunks |
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11
Tbs |
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unsalted butter, divided |
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4
tsp |
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minced garlic |
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1¼
cups |
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milk; more as needed |
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1½
tsp |
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finely grated lemon zest |
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kosher salt and freshly ground black
pepper |
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1 |
Put potatoes
in large pot of salted water. Bring to a low
boil and cook until the potatoes are tender when
pierced with a skewer, 15 to 20 minutes. |
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2 |
Meanwhile,
in a medium saucepan, melt 1 Tbs. of the butter
over medium-low heat. Add the garlic and cook,
stirring frequently, until it has softened, 1 to
2 minutes. Add the milk, the remaining 10 Tbs.
butter, and the lemon zest. When the butter has
melted, season the mixture well with 1½ to 1¾
tsp. salt. Keep the mixture warm while the
potatoes continue cooking. |
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3 |
When the
potatoes are done, drain them and return them to
the pot in which they were cooked; set over low
heat. Stir the potatoes to dry them until they
just start to stick to the pot, about 30
seconds. Gradually add the warm milk mixture to
the potatoes as you mash with a potato masher;
if they're dry, add up to ¼ cup more milk.
Season the potatoes to taste with salt and
pepper and serve. |
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Servings: 6 |
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Cooking Tips |
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*If you're working
ahead, set the potatoes over a warm-water bath, drizzle
them with a few Tablespoons of milk, and cover loosley
with foil. Just before serving, stir well. |
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Recipe Source |
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Fine Cooking |
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