This fresh take on a traditional mashed potato recipe is sure to be the highlight of any weekday dinner with family or friends. What’s not to love about all this creamy, buttery goodness? Be sure to check out these other traditional-style recipes.
|3 lbs. white potatoes, scrubbed and peeled|
|1/2 yellow onion, finely chopped|
|5 tbsp unsalted butter, room temperature|
|1/2 cup heavy cream|
|3 lemons – 1 juiced and zest remaining 2|
|1/8 cup finely chopped fresh rosemary, extra for garnish|
|3 tbsp kosher salt|
|2-3 tsp ground black pepper|
In a small skillet, heated to medium-high, melt 1 tbsp of butter.
Add in chopped onions and saute for about 3 minutes, or until translucent.
Remove from heat and set to the side.
Chop the potatoes into medium-sized cubes, then place them in a 5-quart pot.
Fill pot with cold water about 2 inches over potatoes.
Add 1 tbsp salt and bring to a boil.
Once water is boiling, reduce to a simmer and cook for 15-20 minutes, or until potatoes are tender.
Remove from heat and drain potatoes in colander. Transfer to large, heat-proof bowl and set to the side.
Add in remaining butter and cream.
Then using a hand-held mixer set at medium speed, blend potatoes for about 2 minutes or until consistency is somewhat lumpy.
Add in sautéed onions, juice of 1 lemon, zest of 2 lemons, rosemary, salt and pepper.
Then continue mixing until potatoes are smooth.
Garnish each serving with fresh rosemary.