Puréed Potatoes with Lemon

1. Prepare and Cook Potatoes

Peel 2½ pounds of Yukon Gold potatoes and cut them into chunks about 1½ to 2 inches in size. Place the potato pieces in a large saucepan and cover them with water. Add 2 tablespoons of kosher salt to the water. Bring the water to a boil, then reduce the heat and let the potatoes simmer for 15 minutes, or until they are tender enough to be easily pierced with a paring knife.

2. Prepare the Butter and Milk

While the potatoes are cooking, dice ½ pound of cold unsalted butter into ½-inch pieces and return them to the refrigerator. In a separate small saucepan, heat 1 cup of whole milk until it begins to simmer.

3. Drain and Process Potatoes

Once the potatoes are tender, drain them thoroughly using a colander. Process the drained potatoes using a food mill fitted with the finest blade, letting them fall back into the large saucepan.

4. Whisk in Butter

Place the saucepan of processed potatoes over low heat and gradually whisk in the cold, diced butter. Continue whisking until all the butter is incorporated, and the mixture becomes smooth and homogenous.

5. Add Lemon Zest and Season

Stir in 1 tablespoon of grated lemon zest and season with kosher salt and freshly ground black pepper to taste. Serve hot.