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Lemon Smashed Potatoes (Tyler Florence) PRINT
- YIELD: 6-8 servings
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)
Ingredients
| 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 |
Directions
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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