Creamy Lemon-Infused Mashed Potatoes

1. Prepare Potatoes

Start by peeling and cutting your 2.5 pounds of Yukon Gold potatoes into 1.5 to 2-inch chunks. Place them in a large saucepan and cover with cold water. Add 2 tablespoons of kosher salt to the water, then bring it to a boil over high heat. Once boiling, reduce the heat and let the potatoes simmer for about 15 minutes until they are tender when pierced with a knife.

2. Prepare Butter and Milk

While the potatoes are boiling, prepare your butter. Cut the 0.5 pound (2 sticks) of cold unsalted butter into 0.5-inch dice and place it back in the refrigerator to keep it cold. Cold butter will help create a creamy, smooth texture when added to the hot potatoes. Next, heat 1 cup of whole milk in a small saucepan until it just begins to simmer. Be careful not to let it boil over. Once it’s heated, set it aside.

3. Drain and Process Potatoes

When the potatoes are done cooking, drain them well in a colander. Then, return the potatoes to the large saucepan. Using a food mill fitted with the finest blade, process the potatoes back into the saucepan. This step ensures that your mashed potatoes are perfectly smooth and free of lumps.

4. Incorporate Butter

Place the saucepan with the processed potatoes over low heat. Gradually whisk in the cold diced butter, allowing each piece to melt and emulsify into the potatoes before adding more. This step is crucial for achieving that creamy texture we’re aiming for.

5. Add Milk and Season

Once all the butter has been incorporated, slowly whisk in the hot milk. Continue to whisk until you achieve a creamy yet thick consistency. Season the mashed potatoes with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.

6. Finish with Lemon Zest

Finally, just before serving, whisk in 1 tablespoon of grated lemon zest. The zest will brighten the dish with a fresh, zesty aroma that perfectly complements the creamy potatoes.