Ina Garten's Mashed Potatoes with Lemon

By Leite's Culinaria

Ingredients

2 1/2 pounds large Yukon Gold potatoes (peel and cut into 1 1/2- to 2-inch (4- to 5-cm) chunks)
Kosher salt and freshly ground black pepper
2 sticks (8 oz) cold unsalted butter (cut into 1/2-inch (12-mm) cubes and put it back in the fridge)
1 cup whole milk
1 tablespoon grated lemon zest (from 2 lemons, preferably organic)

Prep Time15mins
Cook Time25mins
Servings6

Instructions

Plonk the potatoes in a large saucepan, add water to cover by one inch (25 mm), and add 2 tablespoons salt.

Cover, bring to a boil, lower the heat, and simmer uncovered until the potatoes are very tender when pierced, 15 to 17 minutes.

Drain in a colander and reserve the saucepan.

Warm the milk In a small saucepan over low heat just until it simmers. Turn off the heat. Set aside.

Using a potato ricer or food mill fitted with the finest blade set above the large saucepan, mash the potatoes into the pan.

Set the saucepan over low heat and vigorously whisk in the cold butter several cubes at a time, waiting for each addition to be incorporated before adding more.

When all the butter is added, slowly whisk in enough of the hot milk to make the potatoes creamy but still thick. You might have some milk left over.

Add 2 teaspoons of salt and 1 teaspoon of pepper. Whisk in the lemon zest, taste for seasoning, and serve hot.