Best Lemon Mashed Potatoes Recipes

LEMON MASHED POTATOES

Steps:

• In a large pot of salted water, boil the potatoes until they are almost falling apart.
• Drain potatoes thoroughly and return to pot.
• Add the butter and mash the potatoes with a potato masher.
• When butter is incorporated, season with salt to taste.
• Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
• Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).

LEMON-MUSTARD CHICKEN WITH CHIVE MASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.
• Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
• Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.

GRILLED RED SNAPPER, PRESERVED LEMON AND PERNOD MASHED POTATOES, AND SAUTÉED ASPARAGUS

Steps:

• Fillet the snapper and cut for 4 to 5 oz pieces leaving the skin on. Coat with olive oil and salt and pepper and grill fast until just done. Sprinkle with lemon juices and plate. Boil potatoes until tender and drain. Add pernod to hot pot burning off the alcohol. Add butter and heavy cream. Let butter melt and add potatoes mashing until smooth. Add sour cream and chives and season to taste. Serve. Add olive oil to hot pan and sauté scallions quickly. Add blanched asparagus and butter and cook until desired doneness season to taste and plate.

MASHED POTATOES WITH LEMON AND CHIVES

Steps:

• Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel, then chives. Set aside.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash. Add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.

LEMON AND CAPER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain; using a potato masher or potato ricer, mash potatoes.
• Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch.
• Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining tablespoon butter just before serving.

VEAL PAILLARD WITH LEMON SAUCE, HARICOT VERTS SALAD, AND MASHED RED POTATOES

Steps:

• For the lemon sauce: In a saucepan, whisk together the cornstarch with the water. Stir in the sugar and a pinch of salt until well mixed. Add the shallots and stir in the lemon zest and juice. Bring to a simmer over low heat and cook until thickened, about 1 minute. Stir in the honey. Remove from the heat and set aside to cool.
• For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil. Boil the potatoes until a fork goes in easily, 10 to 12 minutes. Drain and return the potatoes to the pan.
• Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm.
• For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green. Drain well.
• Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper. While whisking, slowly drizzle in the olive oil. Taste and season, if needed.
• Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.
• For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic. Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour.
• Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.
• Saute the veal until golden brown on both sides, about 2 minutes per side. Cook in batches, adding more butter and oil, if needed. Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt.
• For serving: Spoon some of the mashed potatoes into middle of the plates, top each with a veal cutlet, and arrange some of the salad on the side of the veal. Spoon a small amount of lemon sauce on each piece of veal.

MARTHA STEWART'S LEMON AND CAPER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat.
• Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes.
• Drain; place the potatoes back in the pot and using a potato masher or potato ricer, mash potatoes.
• Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers.
• Heat until butter is melted and the mixture is warm to the touch.
• Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper.
• Dot with remaining tablespoon butter just before serving.
• Easy!

MASHED POTATOES AND RUTABAGA WITH LEMON

Steps:

• Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
• Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
• Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
• Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)

MASHED POTATOES WITH THYME-LEMON BUTTER

Steps:

• Mix butter, thyme, and lemon in small bowl. Season with salt and pepper. (Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
• Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are very tender, about 20 minutes. Drain. Return potatoes to same pot and mash. Heat half and half in small saucepan over medium heat until hot; stir into potatoes. Set aside 2 tablespoons thyme-lemon butter. Mix remaining butter into potatoes. Season to taste with salt and pepper. Transfer mashed potatoes to large bowl. Top with 2 tablespoons butter and serve.

LEMON PEPPER MASHED POTATOES

Steps:

• First boil the potatoes until done nad cube when cooled.
• Melt butter in pan with lemon pepper and cooke potatoes slightly and add milk and mash to your liking add extra butter and milk as needed.

LEMON GARLIC MASHED POTATOES

Steps:

• Cook potatoes and garlic in lightly salted water until tender, about 20 to 25 minutes; drain, but reserve a cup of the cooking liquid.
• Mash potatoes to desired consistency, add 2 tablespoons olive oil, butter, salt, pepper, and enough of the reserved liquid to reach the desired consistency.
• Transfer mash to a serving bowl, top with capers, parsley, and lemon peel; drizzle with remaining olive oil and squeeze the lemon juice over top and serve.

LEMON-BASIL MASHED POTATOES

Steps:

• Place the potatoes in a medium saucepan and add enough water to cover; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes; drain.
• Return the potatoes to the saucepan. Add the broth, butter, salt and pepper. Mash until the potatoes are smooth. Stir in the basil, lemon zest and lemon juice.

LEMON MASHED POTATOES

Steps:

• Adjust all ingredients to amount of potatoes cooked. boil off potatoes. Mix heave cream and butter in a sauce pan and reduce on medium heat until mixture is about 3/4 original volume. Zest the lemons completely. microwave lemons for 20 seconds and juice over a mesh strainer. Mesh all ingredients together .