Ingredients
- 6 medium Yukon gold potatoes
- 2 to 3 cups heavy whipping cream
- 2 to 3 cups whole milk
- Kosher salt
- 2 lemons, zested
- Freshly ground black pepper
Directions
Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 2 cups of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1 cup of the reserved liquid, to just 'wet' the potatoes. Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately.
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By cheri822
San Jose, CA
on January 03, 2011
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These potatoes are AMAZING! I don't even like lemon and I thoroughly enjoyed these - now one of my favorite potato dishes.
By gcarson01_12095619
Atlanta, GA
on August 09, 2010
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I wanted to eat the whole pot!!! I will never make mashed potatoes any other way except like this. The absolute BEST! Thank you Tyler for this recipe.
By nicciwilliamson...
Indianapolis, 53
on August 08, 2010
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OMG, I made these potatoes and WOW.. super delicious!
The recipe called for way too much liquid for not so many potatoes. So I have now written down my adjustments. The Yukon Gold Potatoes, I had never had until now. 5 stars!! I now will ONLY use these. They are great. I had to go to 4 different grocery stores to find them. But I'm glad I did.
I also needed to add my own seasoning at the end to add a little more flavor. But ultimately, this recipe was a big hit. My husband and my mother were so impressed they called my other family members over to taste the potatoes!!
The other thing was I didn't use as much lemon zest as recipe called for, but I definitely will add more the next time because that did give a unique flavor.
Loved this recipe!!
Read all 29 reviews