Best Puréed Potatoes With Lemon Recipes

Puréed Potatoes With Lemon image

Provided by Julia Moskin

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 5

2 1/2 pounds large Yukon Gold potatoes
Kosher salt and freshly ground black pepper
1 cup cold unsalted butter (2 sticks)
1 cup whole milk
1 tablespoon grated lemon zest (from 2 lemons)

Steps:

Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.
Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.
Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.
After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.
Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)
With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.
Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.

Really Creamy Potato Purée image

Provided by Geoffrey Zakarian

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

3 pounds large Yukon gold potatoes
2 cups heavy cream, warmed
1/2 pound (2 sticks) European-style salted butter, diced, cold
Kosher salt
Chopped chives, for garnish

Steps:

Preheat the oven to 400 degrees F.
On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.