Lemon Mashed Potato
Last Updated on February 4, 2026 by Betty Davies
Wonderfully creamy and fresh, this lemon mashed potato recipe is a perfect side dish to serve up with fish. Seasoned with lemon zest and garlic, this is an easy way to elevate your everyday mash. Zingy, buttery and indulgent, it’s simple to make but fancy enough to serve to guests.
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Mashed potatoes are a perfect option to accompany a weeknight dinner, quick and easy to make and it’s not hard to turn them into something extra special.
These elevated lemon mashed potatoes are really something special. Flavors of fresh lemon and garlic are stirred into every bite, and the mash is extra creamy and rich.
This recipe is based on one by the wonderful Ina Garten. I’m so glad I stumbled upon it and I loved adding my own original spin on it. This is a keeper!
Be sure to try my Spinach Mashed Potatoes and Air Fryer Mashed Potatoes too!
Why you will love this recipe!
- Easy: It really doesn’t take much more effort to fancy up your everyday mash and make it into something restaurant worthy.
- Basic ingredients: Made with a few everyday ingredients you likely have to hand already.
- Make ahead: Leftovers are delicious and you can easily enjoy this mash over a couple of nights.
- Dietary info: This lemon and garlic mashed potato recipe is gluten-free and vegetarian.
Ingredients and Notes
- Potatoes: Use floury potatoes like Russets or Yukon Golds for the fluffiest mash.
- Cream: For indulgent mashed potatoes, heavy cream (35%) is a must.
- Butter: Salted butter adds a delicious richness.
- Garlic: A minced clove of garlic works so well in this recipe. It’s best to use fresh rather than garlic powder.
- Lemon zest: The zest of two lemons adds the perfect zing to this recipe.
- Salt and black pepper
How to make mashed potatoes with lemon and garlic
Be sure to scroll down for the full recipe!
- Peel and cut the potatoes into chunks. Add them to a large pot of cold water, bring to a boil and cook til fork tender. Drain and set to one side.
- Add the cream, butter, garlic, lemon zest and seasonings to a pan. Warm it through to melt the butter.
- Add the cooked potatoes to the cream.
- Mash until you have a smooth and creamy consistency.
Serving Suggestions
These lemon mashed potatoes are the perfect accompaniment for fish, as well as chicken, where the lemon taste can really enhance the flavor of the whole dish. Try it with some of these favorite recipes:
Recipe Variations
- To cut down on calories and fat, you can use whole milk or half and half instead of cream.
- I love the addition of garlic in this mash, but you can skip it if you prefer. If you like a stronger taste, you can use two garlic cloves instead of one.
Make Ahead, Storage and Reheating
Once made, the lemon mashed potatoes will keep well, covered in the fridge for up to 4 days. Reheat them in a pot, and stir a little milk into them to loosen them up.
Recipe Notes and Tips
- Don’t cut the potatoes too small, they should be fairly sizeable chunks. Small cut potatoes will absorb a lot of moisture and can make your mash watery.
- Start the potatoes in cold water and bring them up to a boil. This way they will cook through evenly.
- Take care not to overcook your potatoes. They should be fork tender but not falling apart.
- Make sure to give your lemons a good scrub before zesting them, and buy organic if you are able.
- The cream and butter should be warm before adding the potatoes in to mash. If the cream and butter are cold, they won’t absorb into the potatoes as well.
- You can use a potato masher to mash the potatoes directly into the cream and butter. You can also use a potato ricer to press the potatoes into the cream and then stir gently to combine.
Lemon Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes (Russets or Yukon Gold) (900g)
- ¼ cup salted butter
- ½ cup cream (35%)
- 1 garlic clove
- zest of 2 lemons
- ¼ teaspoon salt
- pinch black pepper
Instructions
- Peel the potatoes and cut into large chunks. Fill a large pot with salted cold water and place in the potatoes. Bring to a boil and cook for around 20 minutes til tender. Drain and set aside.2 pounds potatoes (Russets or Yukon Gold)
- Put the pot back on a low heat, and add in the butter and cream Grate in the lemon zest and garlic and add in the salt and pepper.¼ cup salted butter, ½ cup cream (35%), 1 garlic clove, zest of 2 lemons, ¼ teaspoon salt, pinch black pepper
- Warm the cream through for a couple of minutes, don't let it boil.
- Take the pot off of the heat, add in the cooked potatoes and mash together til creamy and smooth.
- Taste for seasoning and serve.
Notes
- Don’t cut the potatoes too small, they should be fairly sizeable chunks. Small cut potatoes will absorb a lot of moisture and can make your mash watery.
- Start the potatoes in cold water and bring them up to a boil. This way they will cook through evenly.
- Take care not to overcook your potatoes. They should be fork tender but not falling apart.
- Make sure to give your lemons a good scrub before zesting them, and buy organic if you are able.
- The cream and butter should be warm before adding the potatoes in to mash. If the cream and butter are cold, they won’t absorb into the potatoes as well.
- You can use a potato masher to mash the potatoes directly into the cream and butter. You can also use a potato ricer to press the potatoes into the cream and then stir gently to combine.
