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Lemon Smashed Potatoes (Tyler Florence)

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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)

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Rate this recipe 4.6/5 (7 Votes)

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

Details

Servings 6
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

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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