Ina Garten Puréed Potatoes with Lemon

Ina Garten puréed potatoes with lemon are a silky, buttery side dish with Yukon Gold potatoes, cold butter and fresh lemon zest that come together in 35 minutes. Try this easy steakhouse side dish for Sunday dinner or Thanksgiving, since it needs only five ingredients and a food mill.

Whisk the cold butter in a few bits at a time, because each addition has to melt in before the next goes in. Dump it all in at once and the potatoes turn greasy instead of creamy.

Ina Garten first tasted these at an Argentinean steakhouse in Paris, where the potatoes came with truffles, chimichurri or lemon. She loves the lemon version because the acidity cuts through the richness of the steak and potatoes, and she took it from there for Modern Comfort Food (2020).

Source: Modern Comfort Food (2020)

Ina Garten Puréed Potatoes with Lemon

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

520

kcal

A food mill makes the potatoes ultra smooth, then cold butter and hot milk are whisked in until they turn creamy but still thick. Lemon zest goes in at the very end so the flavor stays bright.

Ingredients

• 2 1/2 pounds large Yukon Gold potatoes
  

• Kosher salt and freshly ground black pepper
  

• 1/2 pound (2 sticks) cold unsalted butter
  

• 1 cup whole milk
  

• 1 tablespoon grated lemon zest (2 lemons)
  

Directions

• Boil the potatoes: Peel 2 1/2 pounds Yukon Gold potatoes and cut them into 1 1/2 to 2-inch chunks, then put them in a large saucepan. Add water to cover by 1 inch and 2 tablespoons salt, bring to a boil, then simmer uncovered for 15 minutes until a paring knife slides in easily.
• Drain the potatoes: Drain the potatoes well and set them aside. Keep the saucepan, since the potatoes go right back into it.
• Prep the butter: While the potatoes cook, cut 1/2 pound cold unsalted butter into 1/2-inch dice. Then put it back in the refrigerator so it stays cold until you need it.
• Heat the milk: Pour 1 cup whole milk into a small saucepan over low heat. Heat it just until it simmers, then turn off the heat.
• Mill the potatoes: Set a food mill fitted with the finest blade over the large saucepan and process the potatoes into the pan. That gives you a smooth, lump-free base without any gumminess.
• Whisk in the butter: With the heat on low, whisk in the cold butter several bits at a time. Wait for each addition to be fully incorporated before adding more.
• Add the milk: Slowly whisk in enough of the hot milk to get creamy but still thick potatoes. Then add 2 teaspoons salt and 1 teaspoon pepper.
• Season and serve: Whisk in 1 tablespoon grated lemon zest, which is about 2 lemons' worth. Sprinkle with a little more salt, taste for seasoning and serve hot.

Tools for this recipe

• OXO stainless steel food mill, OXO 11-inch balloon whisk, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make puréed potatoes with lemon ahead of time?

Lemon turns bitter as it sits, so these are best served the day you make them. You can cook, mill and whisk the potatoes ahead, leaving out the zest, and keep them at room temperature. Stir the zest in just before serving.

How do I reheat them?

Put the potatoes in a bowl set over a pan of simmering water and warm them gently. Add warm milk as needed until the texture is right. Then whisk in the lemon zest at the end.

Do I need a food mill?

A food mill with the finest blade gives the smoothest result without overworking the starch. A potato ricer is the closest alternative. I would skip a food processor or blender because they turn potatoes gluey.

Can I use a different potato?

Yukon Golds are naturally buttery and creamy, so they are the best fit here. Russets work in a pinch, though they give a fluffier, less rich result. Waxy red potatoes tend to turn out dense.

What's the most common mistake with this recipe?

Adding the butter too fast is the big one, because it needs to emulsify a few bits at a time. Using warm butter has the same problem, so keep it in the fridge until the last minute. The result should be silky, never greasy.