Zesty Lemon Cream Potatoes

1. Prepare Potatoes

Begin by peeling and cutting 2.5 pounds of Yukon Gold potatoes into 1.5 to 2-inch chunks. Place the potatoes in a large saucepan and cover them with water by about an inch. Add 2 tablespoons of kosher salt to the water. Bring the pot to a boil over high heat, then reduce the heat and let it simmer uncovered for about 15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes using a colander and set them aside for a moment.

2. Prepare Butter

While the potatoes are cooking, cut 0.5 pound of cold unsalted butter into 0.5-inch dice and place it back in the refrigerator to keep it cold. Cold butter is essential as it emulsifies better, ensuring a creamy texture.

3. Heat Milk

In a small saucepan, heat 1 cup of whole milk until it just begins to simmer, then turn off the heat and set the milk aside.

4. Process Potatoes

Using a food mill fitted with the finest blade, process the hot potatoes directly into a large saucepan. This step is crucial for achieving a smooth consistency without lumps.

5. Incorporate Butter

Place the saucepan over low heat and gradually whisk in the cold diced butter. Add the butter a few bits at a time, allowing each addition to melt before adding the next. This method helps the butter to emulsify, resulting in smooth and glossy potatoes.

6. Add Milk and Seasonings

Once all the butter is incorporated, whisk in enough of the hot milk to reach a creamy and thick consistency. Season the potatoes with 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, and 1 tablespoon of grated lemon zest. Taste and adjust the seasonings if necessary, then sprinkle with a bit more salt if desired.

7. Make-Ahead Option

For a make-ahead option, you can prepare the potatoes without the lemon zest. Reheat them in a bowl set over simmering water, adding warm milk as needed to maintain the creamy texture. Just before serving, whisk in the lemon zest to ensure a fresh and vibrant flavor.