Ina Garten’s Puréed Potatoes with Lemon is made with Yukon Gold potatoes, kosher salt, unsalted butter, whole milk, lemon zest, and freshly ground black pepper. This delicious mashed potatoes recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 6 people.
This Puréed Potatoes With Lemon Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 2½ pounds large Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- ½ pound (2 sticks) cold unsalted butter
- 1 cup whole milk
- 1 tablespoon grated lemon zest (2 lemons)
How To Make Puréed Potatoes With Lemon?
- Prepare the potatoes: Peel and cut the potatoes into 4-5cm (1½ to 2-inch) chunks. Place them in a large saucepan, cover with water by about 2.5cm (1 inch), and add 2 tablespoons of salt. Cover the pot and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, or until the potatoes are very tender when pierced with a knife. Drain the potatoes and set them aside.
- Dice and chill the butter: While the potatoes are cooking, cut the butter into 1cm (½-inch) cubes and keep it in the refrigerator to ensure it stays cold.
- Heat the milk: Pour the milk into a small saucepan and warm it over low heat until it just begins to simmer. Turn off the heat and set the milk aside.
- Purée the potatoes: Place a food mill fitted with the finest disc over the drained saucepan. Process the potatoes through the mill and back into the pan.
- Incorporate the butter: With the saucepan over low heat, vigorously whisk the cold butter cubes into the potatoes a few pieces at a time. Continue adding butter bit by bit, ensuring each portion melts and blends before adding the next.
- Adjust the consistency: Gradually whisk in the warmed milk, adding enough to achieve your preferred consistency—creamy but still thick.
- Season and add lemon zest: Add 2 teaspoons of salt, 1 teaspoon of freshly ground black pepper, and whisk in the lemon zest. Taste and adjust the seasonings as needed.
- Serve: Sprinkle a little more salt over the top, if desired, and serve the potatoes hot.
Recipe Tips:
- Use Yukon Gold potatoes : These potatoes are great for smooth and creamy mashed potatoes because they have a rich, buttery texture.
- Keep the butter cold : Adding cold butter slowly helps it mix into the potatoes better, making them creamier.
- Warm the milk: Warm milk mixes into the potatoes easier and keeps them smooth.
- Don’t mix too much : Mixing too much makes the potatoes sticky. Whisk lightly and stop when they are smooth.
- Taste as you season : Lemon zest and salt can taste strong, so keep tasting and adjust the seasoning to your liking.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover puréed potatoes cool down to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
- Reheat: Transfer the potatoes to a saucepan and heat over low heat. Stir frequently, adding a little milk or butter to keep the texture creamy as they warm up.
Nutrition Facts
Serving Size: 1 serving (approximately 404.8g)
- Calories: 641.1
- Total Fat: 48.3g
- Saturated Fat: 30.4g
- Cholesterol: 128.6mg
- Sodium: 116mg
- Potassium: Not specified
- Total Carbohydrate: 47.9g
- Dietary Fiber: 6.9g
- Sugars: 6.4g
- Protein: 7.2g
Try More Ina Garten Recipe:
- Ina Garten Fresh Corn Polenta
- Ina Garten Emily’s English Roasted Potatoes
- Ina Garten Sautéed Rainbow Chard
- Ina Garten Provençal Zucchini Gratin
Ina Garten Puréed Potatoes With Lemon
Description
Ina Garten’s Puréed Potatoes with Lemon is made with Yukon Gold potatoes, kosher salt, unsalted butter, whole milk, lemon zest, and freshly ground black pepper. This delicious mashed potatoes recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the potatoes: Peel and cut the potatoes into 4-5cm (1½ to 2-inch) chunks. Place them in a large saucepan, cover with water by about 2.5cm (1 inch), and add 2 tablespoons of salt. Cover the pot and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, or until the potatoes are very tender when pierced with a knife. Drain the potatoes and set them aside.
- Dice and chill the butter: While the potatoes are cooking, cut the butter into 1cm (½-inch) cubes and keep it in the refrigerator to ensure it stays cold.
- Heat the milk: Pour the milk into a small saucepan and warm it over low heat until it just begins to simmer. Turn off the heat and set the milk aside.
- Purée the potatoes: Place a food mill fitted with the finest disc over the drained saucepan. Process the potatoes through the mill and back into the pan.
- Incorporate the butter: With the saucepan over low heat, vigorously whisk the cold butter cubes into the potatoes a few pieces at a time. Continue adding butter bit by bit, ensuring each portion melts and blends before adding the next.
- Adjust the consistency: Gradually whisk in the warmed milk, adding enough to achieve your preferred consistency—creamy but still thick.
- Season and add lemon zest: Add 2 teaspoons of salt, 1 teaspoon of freshly ground black pepper, and whisk in the lemon zest. Taste and adjust the seasonings as needed.
- Serve: Sprinkle a little more salt over the top, if desired, and serve the potatoes hot.
Notes
- Use Yukon Gold potatoes : These potatoes are great for smooth and creamy mashed potatoes because they have a rich, buttery texture.
- Keep the butter cold : Adding cold butter slowly helps it mix into the potatoes better, making them creamier.
- Warm the milk: Warm milk mixes into the potatoes easier and keeps them smooth.
- Don’t mix too much : Mixing too much makes the potatoes sticky. Whisk lightly and stop when they are smooth.
- Taste as you season : Lemon zest and salt can taste strong, so keep tasting and adjust the seasoning to your liking.
Ina Garten Puréed Potatoes With Lemon