I usually don’t make mashed potatoes when it’s hot enough to melt the bollocks off a brass monkey, but this recipe looked too good to resist.
Creamy Yukon gold potatoes mashed with scallions and lemon zest.
It might seem like a strange combination at first, but the lemon really brightens up the potatoes, adding some sunshine and citrus zing.
These mashed potatoes would be right at home with a summery main course, like grilled chicken or peppery brown sugar salmon. Or a re-enactment of Richard Dreyfuss’ big mashed potato sculpting scene in “Close Encounters of the Third Kind.” Another summer favorite.
Creamy Yukon Gold Mash with Scallions
Adapted from “Cristina Ferrare’s Big Bowl of Love”
Makes 8 to 10 servings
- 10 (4-inch-long) Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 1 cup whole milk or half-and-half
- 6 tablespoons unsalted butter
- 2 scallions, chopped
- 2 teaspoons kosher salt
- Cracked pepper
- Lemon zest, to taste (optional)
- Place the potatoes in a large saucepan, and fill with enough water to cover the potatoes by 2 inches. Cover, and bring the water to a boil. Uncover, reduce the heat to medium, and simmer for 15 minutes, until the potatoes are tender.
- Drain the potatoes, and return them, off the heat, into the same pot you boiled them in.
- Use a potato masher to mash them.
- Warm the milk and butter in the microwave for 40 seconds. Add the mixture to the potatoes along with the scallions and salt. Mix well, turning constantly. Taste, and add more salt if needed.
- Serve in a warmed bowl. Add 1 tablespoon of softened butter, if you wish, and some freshly ground pepper. Sprinkle on lemon zest, if using. Serve immediately.