Lemon Mashed Potatoes

Lemon Mashed Potatoes

Ingredients:

• 1 1/2 lbs. Yukon Gold potatoes

• 1/4 to 1/3 cup whole milk

• 2 tbsp light tasting olive oil (not extra virgin)

• 2 tbsp Meyer lemon juice

• zest of 1 Meyer lemon

• 1 tbsp finely chopped parsley

• 1 tsp finely chopped oregano

• 1 tsp Dijon mustard

• salt and pepper to taste

1. Scrub potatoes and quarter or halve, depending on size. If potatoes are big quarter, halve if of medium size and if you're using the small ones, boil them whole. Place in a pot of water with about 1/2 tsp salt, bring to a boil over high heat, reduce to simmer and cook anywhere from 8 to 15 minutes, depending on size. Potatoes are done when fork tender. Drain and return to pan.

2. While potatoes are cooking, in a small bowl, whisk together olive oil, lemon juice, lemon zest, parsley, oregano, and mustard. Add salt and pepper to taste.

3. Heat milk in microwave for 20 seconds or on stove top until heated through.

4. Add milk and olive oil mixture to potatoes and mash.

5. Before serving you may squeeze a bit more lemon juice on top.

Serves: 4 to 6

Notes&Tips:

• Lemon Mashed Potatoes is very light tasting since olive oil replaces butter. Because I used Meyer, the lemon is not overpowering but gives a refreshing taste to the potatoes. Meyer lemon is not as acidic as regular lemon.

• Whenever I use Yukon Gold potatoes, I do not peel the skin off as I like the texture that it adds to the dish. Also, there are valuable nutrients in the skin of the potato so why not put it to good use?

• If you'd like your potatoes to have a strong lemon flavor, I would suggest using regular lemon instead of Meyer.