Lemon Mashed Potatoes Recipes

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LEMON POTATOES



Lemon Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.

LEMON SMASHED POTATOES



Lemon Smashed Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

6 medium Yukon gold potatoes
2 to 3 cups heavy whipping cream
2 to 3 cups whole milk
Kosher salt
2 lemons, zested
Freshly ground black pepper

Steps:

  • Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 2 cups of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1 cup of the reserved liquid, to just 'wet' the potatoes. Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately.

BOBBY FLAY'S LEMON POTATOES



Bobby Flay's Lemon Potatoes image

Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean - Spain, yes, but Italy, Provence, Greece, North Africa. "Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)

Provided by Jeff Gordinier

Categories     easy, quick, weekday, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons Meyer lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh flat-leaf parsley leaves
1/2 teaspoon finely chopped fresh oregano
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
1/2 cup crème fraiche
Finely grated zest of 1 Meyer lemon
2 tablespoons finely chopped fresh flat leaf parsley
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh chives
Ground black pepper

Steps:

  • For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.
  • For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
  • Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 690 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON MASHED POTATOES



Lemon Mashed Potatoes image

Lovely & different served with Roast Turkey and recipe #145401, recipe # 145401 at Thanksgiving! And yes, the recipe is correct, it contains NO milk! From Deborah Schneider, Jsix restaurant. http://www.jsixsandiego.com/

Provided by BecR2400

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

4 large yukon gold potatoes, peeled
1/2 cup salted butter, cut into small pieces
salt, to taste
1 lemon, washed

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).

MASHED POTATOES WITH THYME-LEMON BUTTER



Mashed Potatoes with Thyme-Lemon Butter image

Yield Makes 10 servings

Number Of Ingredients 5

10 tablespoons (1 1/4 sticks) butter, room temperature
4 teaspoons minced fresh thyme
1 tablespoon minced lemon peel (yellow part only)
4 pounds russet potatoes, peeled, cut into 2-inch pieces
1 1/2 cups half and half

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 RED POTATOES



Lemon Red Potatoes image

Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h35m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds medium red potatoes
1/4 cup water
1/4 cup butter, melted
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon minced chives
Salt and pepper to taste

Steps:

  • Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

SIMPLE LEMON PARSLEY POTATOES



Simple Lemon Parsley Potatoes image

For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.-Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 4

3 pounds small new red potatoes, quartered
1/2 cup butter, melted
3 tablespoons lemon juice
3 tablespoons minced fresh parsley

Steps:

  • Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

MASHED POTATOES WITH LEMON AND CHIVES



Mashed Potatoes with Lemon and Chives image

Provided by Stacey Nyman

Categories     Potato     Side     Vegetarian     Quick & Easy     Lemon     Chive     Bon Appétit     Atlanta     Georgia     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup chopped fresh chives
2 pounds russet potatoes, cut into 1-inch pieces
1/4 cup buttermilk

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.

LEMONY SMASHED POTATOES



Lemony Smashed Potatoes image

Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 4

3 pounds small red new potatoes
1/4 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest
Coarse salt and ground pepper

Steps:

  • Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and cook until potatoes are easily pierced with a paring knife, about 25 minutes. Lightly smash potatoes, toss with oil and lemon zest, and season with salt and pepper.

Nutrition Facts : Calories 190 g, Fat 7 g, Fiber 2 g, Protein 3 g

LEMON AND CAPER MASHED POTATOES



Lemon and Caper Mashed Potatoes image

This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches of barely simmering water; cover to seal in the steam.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon gold potatoes, peeled and quartered
Coarse salt
6 tablespoons unsalted butter
3/4 cup milk
2 teaspoons freshly squeezed lemon juice
3 tablespoons capers, drained and coarsely chopped
1/4 cup coarsely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest

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.

ROASTED LEMON-GARLIC POTATOES



Roasted Lemon-Garlic Potatoes image

This belonged to my mom. She would go and try to track down recipes from restaurants then post them online somewhere. I found this one for lemon-garlic potatoes laying around the other day.

Provided by RavenCook

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

5 large russet potatoes, scrubbed and quartered
3 cloves garlic, minced
1 pinch sea salt and ground black pepper to taste
1 cup water
½ cup olive oil
¼ cup lemon juice

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
  • Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 55.1 g, Fat 18.3 g, Fiber 6.8 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 73.7 mg, Sugar 2.7 g

LEMON AND GARLIC NEW POTATOES



Lemon and Garlic New Potatoes image

This is a simplified version of a new potato dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house.

Provided by Debbie

Time 30m

Yield 4

Number Of Ingredients 7

1 pound red new potatoes
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Scrub potatoes and cut into wedges. Place in a large saucepan and cover with water; bring to a boil. Cover and cook until tender, 10 to 15 minutes. Drain and set potatoes aside.
  • Heat olive oil in the same pan over medium-high heat. Add potatoes and cook until browned, 4 to 6 minutes. Add garlic; cook for 1 minutes. Remove from the heat.
  • Stir in Parmesan cheese, lemon juice, salt, and pepper.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 21.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 1.1 g

PURéED POTATOES WITH LEMON



Puréed Potatoes With Lemon image

Lemon isn't a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book "Modern Comfort Food" with The Times, likes to perfect for home cooks. Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.

Provided by Julia Moskin

Categories     vegetables, side dish

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.

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