4.79 / 23 votes

Ina Garten's Mashed Potatoes with Lemon

Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make this recipe special.

Prep Time15

Cook Time25

Total Time40

Course: Sides

Cuisine: American

Servings: servings

Calories: 441

▢ 2 1/2 pounds large Yukon Gold potatoes, peel and cut into 1 1/2- to 2-inch (4- to 5-cm) chunks
▢ Kosher salt and freshly ground black pepper
▢ 2 sticks (8 oz) cold unsalted butter, cut into 1/2-inch (12-mm) cubes and put it back in the fridge
▢ 1 cup whole milk
▢ 1 tablespoon grated lemon zest, from 2 lemons, preferably organic

Plonk the potatoes in a large saucepan, add water to cover by one inch (25 mm), and add 2 tablespoons salt.
Cover, bring to a boil, lower the heat, and simmer uncovered until the potatoes are very tender when pierced, 15 to 17 minutes.
Drain in a colander and reserve the saucepan.
Warm the milk In a small saucepan over low heat just until it simmers. Turn off the heat. Set aside.
Using a potato ricer or food mill fitted with the finest blade set above the large saucepan, mash the potatoes into the pan.
Set the saucepan over low heat and vigorously whisk in the cold butter several cubes at a time, waiting for each addition to be incorporated before adding more.
When all the butter is added, slowly whisk in enough of the hot milk to make the potatoes creamy but still thick. You might have some milk left over.
Add 2 teaspoons of salt and 1 teaspoon of pepper. Whisk in the lemon zest, taste for seasoning, and serve hot.

Start them cold--When you're boiling potatoes, always start them in cold water so that they cook evenly.
Dietary--This recipe is suitable for gluten-free diets.