LEMON MASHED POTATOES
Your Thanksgiving plate needs balance
Consider this bright take on classic mashed potatoes the perfect accompaniment to all the rich, indulgent dishes that grace the table. I’m a firm believer that mac and cheese and mashed potatoes both have a place on Thanksgiving, but I vehemently uphold that they should not bring the same flavors.
In the past I’ve experimented with using texture (namely crispy potato skins) to create a mashed potato that deserves a spot, and this year my mind wandered even further toward one of my favorite forms of potatoes, Greek Lemon Potatoes—it’s a fantastic side dish that always enhances whatever it’s eaten with. And, with all the options on Thanksgiving, the editor in me wants each one to have true function and value, aka no redundancies.
There are a few things that make this recipe truly special: Yukon Gold potatoes, which have the perfect waxy-starchy balance and a subtle sweetness; garlic that’s cooked and mashed directly into the potatoes, giving the entire dish a gentle garlicky undertone; and, of course, lemon zest, which adds bright lemony flavor without pushing things too far into the world of sour.
I’m partial to a ricer to mash the potatoes because I’m lazy, but feel free to use a potato masher or a fork to have even more control over the texture. Make sure to work in the heavy cream and lemon juice in batches to give the potatoes a chance to absorb the liquid.
Before we get into the recipe, a quick note: I hope to keep this newsletter free for as long as possible, so it would mean so much to me if you supported my work by ordering my cookbook, Third Culture Cooking, which features 100+ flavorful recipes that reflect my third culture perspective. Find signed copies here.
6-8 SERVINGS / 50 MINUTES
INGREDIENTS
3 lb. Yukon Gold potatoes (about 10 large)
8 garlic cloves, peeled
Diamond Crystal kosher salt
1 lemon, zested and juiced (3 Tbsp), plus more zest for serving
½ cup (1 stick) salted high-fat butter, plus more for serving
1 ¼ cup heavy cream
Freshly cracked black pepper
Extra virgin olive oil, optional
Dill*, roughly chopped, for serving
*Instead of…
Dill, use chives
METHOD
Peel potatoes if desired. Cut potatoes into quarters and transfer to a large pot with garlic cloves, and cover with cold water. Season very generously with kosher salt and bring to a boil. Reduce heat to medium and simmer until cooked through, 25–30 minutes.
Drain potatoes and garlic; return to pot. Let stand 5 minutes to allow the excess moisture to evaporate.
Meanwhile, melt butter in a small pot until warmed through and set aside. Then, heat heavy cream in a microwave-proof bowl in a microwave until warm, 2 minutes, or heat in a small pot over medium until steaming.
Pass hot potatoes and garlic through a ricer into a large bowl, or mash directly in the pot to your desired consistency with a potato masher or fork. Add the warm butter and lemon zest and stir to combine. Add 1 teaspoon of kosher salt, 1½ tablespoons of lemon juice, and ½ cup of the cream, and stir well until the potatoes have absorbed the cream. Add remaining 1 ½ tablespoons lemon juice and another ½ cup of the cream and stir again to incorporate. Add the final ¼ cup portion of cream and stir again. Stirring after each addition will keep your mashed potatoes from getting too loose, giving the potatoes time to absorb the liquid. Taste mashed potatoes and season with more salt as needed.
To serve, top mashed potatoes with a few pats of salted butter or olive oil, freshly cracked black pepper, more lemon zest, and dill.
Do ahead: Mashed potatoes can be made 48 hours in advance. Cover potatoes and chill. Reheat on the stovetop over medium, stirring often and adding ¼ cup milk or low-sodium chicken broth to thin out if needed. Alternatively, heat in the microwave in 2 minute increments until restored to original texture.
Qué pinta!