Lemon Smashed Potatoes (Tyler Florence)

By Foodiewife

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

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.