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Lemon Smashed Potatoes (Tyler Florence)

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

A large part of what makes this recipe so good is that you cook the potatoes whole-- no peeling, no slicing. The spuds are cooked in whole milk and heavy creamy, with added fresh lemon zest. They are creamy and a delicious side dish to serve with fish (see my Sole Almondine recipe)


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
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Put the whole 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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