Lemon Smashed Potatoes

Smashed Potatoes and Lemon? Sounds strange but it’s delicious! Lemon Smashed Potatoes use  zest for a bright, fresh taste and are a perfect accompaniment to Sole Almondine which also uses lemon as a key ingredient. Tyler Florence of the Food Network made this at his recent appearance at Macy’s Lenox Square.

Lemon Smashes Potatoes

8-10 medium Yukon gold potatoes
1 quart heavy cream
1 quart whole milk
kosher salt and freshly ground black pepper
grated zest of 2 lemons
1/4 cup chopped flat-leaf parsley

Put the potatoes in a medium saucepan and add the cream and milk.  Bring to a boil then add 1 teaspoon of salt and reduce the heat and simmer for 20 to 25 minutes, until the potatoes are very tender.  Drain, reserving the cooking liquid, then return the potatoes to the pot.  Add the lemon zest, season with salt and pepper, then use a potato masher to break up the potatoes.  Ad about 1 cup of the milk/cream mixture to just moisten the potatoes.  Fold in the chopped parsley and serve immediately.


2 responses to “Lemon Smashed Potatoes

  1. Wow – this sounds so good. But then, what does Tyler Florence make that does not sound appetizing? Of all the dishes I’ve put lemon in, mashed potatoes has not been one of them. I’ll bet they really brighten up this traditional dish.

    • Hi Margo,
      I’m with you. I love anything Tyler Florence makes too! I’ve never put lemon in mashed potatoes either but I think you’ll be surprised at how good these are. He also simmers the potatoes in a mixture of milk and cream (not water) so they soak up all that great flavor while they’re cooking. SO DELICIOUS! I hope you get a chance to try the whole meal because it’s awesome.

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