Lemon Mashed Potatoes

Liven up your everyday side dish with this delicious and easy lemon mashed potato recipe. Simple and easy.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 253kcal

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.

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.