Lemony mashed potatoes with asparagus, almonds and mint from Ottolenghi at The New York Times by Yotam Ottolenghi

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Notes about this recipe

  • Pamsy on March 24, 2025

    Glad I saw redbird's comments on this dish or I would not have known about it and that would have been a shame! Excellent potato and asparagus dish, lemon peel is super. I didn't have any fresh mint, but from comments in the NYT, I used a mint teabag to boil the potatoes. We had it with pan fried partridge breasts in marsala cream sauce but next time we'll try roast chicken.

  • redbird on March 23, 2025

    Extremely tasty dish to welcome the first asparagus of spring, although I do omit the anchovy fillets. Initially I was skeptical about the mint and lemon peel in the potatoes but it adds the just the right note of brightness. The lemon peel magically disappears into the mash. Perfect side dish to a roast chicken,

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