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Lemon Mashed Potatoes


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  • 1 1/4 pounds Yukon Gold potatoes , peeled and diced, approximately 3 cups
  • 3 lemons
  • 1 Tbsp. and 1/2 tsp. kosher salt
  • 1 Tbsp. sugar
  • 1 cup 2 percent low-fat milk , hot
  • 1/8 tsp. freshly ground white peppe
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Step 1

Prepare the potatoes. Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil and simmer just until fork-tender, about 25 minutes. Drain and return the potatoes to the saucepan. Place the pan over medium heat and shake and toss potatoes until any excess moisture has evaporated, about 1 minute. If you have a rice or food mill, press or mill the potatoes back into the pan.

While the potatoes are cooking, use a vegetable peeler to remove the yellow zest from the lemons, removing as little of the bitter, white pith as possible. Put the zest in a small saucepan with 1 tablespoon salt, the sugar and 1 cup cold water. Bring to a boil, and boil for 5 minutes. Drain. Return the lemon peel to the saucepan and add 2 cups fresh, cold water. Bring to a boil, and boil for 5 minutes. Drain. Transfer the peels to a blender.

Pour the hot milk into a small saucepan and set over medium-low heat. Bring just to a simmer and add to the blender with the lemon peel. Blend until smooth, 30 seconds. Pour the lemony milk into the hot potatoes. If the potatoes have been riced or milled, fold the milk in; if not, use a potato masher to mash the potatoes while slowly pouring in the hot milk. Season with 1/2 teaspoon salt and the white pepper. Cover and keep warm.

Prep time: 15 min.
Inactive prep time: 0
Cook time: 36 minutes

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