MASHED POTATOES WITH PARMESAN AND LEMON

By Grandmax4

Ingredients

• 2 pounds russet potatoes -- scrubbed
• 8 tablespoons unsalted butter (1 stick) -- melted
• 1 cup half-and-half -- warmed
• 1 cup grated Parmesan cheese
• 2 tablespoons grated lemon zest -- from 1 lemon
• 1 1/2 teaspoons table salt
• Ground black pepper

Details

Servings 4

Preparation

Step 1

1. Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.

2. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Repeat with remaining potatoes. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or ricer. Process or rice potatoes into saucepan.

3. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, parmesan cheese, lemon zest, salt, and pepper to taste. Serve immediately.