Puréed potatoes with lemon from Modern Comfort Food (page 174) by Ina Garten

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Notes about this recipe

  • anya_sf on December 20, 2020

    The potatoes needed about 5 extra minutes to cook. I used a ricer rather than food mill. I couldn't bring myself to use all that butter - was going to use 1 stick (4 oz), but son convinced me to add 1 extra ounce. Whisking potatoes takes a lot of effort, but worked in the end. With less butter, the full amount of milk was just right. Only needed 1 tsp salt at the end. I wouldn't have thought to put lemon zest in potatoes, but they were absolutely delicious.

  • Lepa on October 18, 2020

    I love lemon but was a bit skeptical about lemony mashed potatoes. I should have trusted Ina. It was delicious. This method of making mashed potatoes resulted in an extremely smooth texture, almost liquidy. I only had Russett potatoes so that may have changed the texture a bit. I only used half the milk and that was perfect.

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