fresh lemon

Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make this recipe special.

Ina Garten's Mashed Potatoes with Lemon

Yukon Gold potatoes

salt and black pepper

(8 oz) cold unsalted butter

milk

lemon

Cook

Peel the potatoes and cut them into 1 1/2- to 2-inch (4- to 5-cm) chunks. Place the potatoes in a large saucepan, add water to cover by one inch (25 mm), and add 2 tablespoons salt. Cover, bring to a boil, lower the heat, and simmer uncovered until the potatoes are very tender when pierced with a small paring knife, 15 to 17 minutes. Drain in a colander and reserve the saucepan.

Meanwhile, cut the butter in 1/2-inch (12-mm) dice and put it back in the refrigerator.

Heat

In a small saucepan over low heat, warm the milk just until it simmers. Turn off the heat.

Process

Using a food mill, fitted with the finest blade, set above the large saucepan, process the potatoes into the saucepan. Alternatively, you can use a ricer or good-quality masher to process the potatoes.

Stir

Set the saucepan over low heat and vigorously whisk in the cold butter several bits at a time, waiting for each addition to be incorporated before adding more butter. When all the butter is added, slowly whisk in enough of the hot milk to make the potatoes the desired consistency—creamy but still thick. You may have some milk leftover. Add 2 teaspoons salt and 1 teaspoon pepper.

Season

Whisk in the lemon zest, sprinkle with salt, taste for seasoning, and serve hot.

These healthy waffles are a breakfast treat! They&#39;re easy to make from scratch, and have juicy blueberries in every bite with fresh lemon &amp; poppy seeds.

Blueberry Waffles (Vegan, Gluten-Free!)

dairy-free milk

Tbsp. ground flaxseed

Tbsp. maple syrup

lemon juice

vanilla extract

almond extract

gluten-free all-purpose flour*

almond flour** (super-fine)

Tbsp. baking powder

poppy seeds

salt

blueberries

In a large bowl, combine all wet ingredients. Whisk and set aside.

In a separate bowl, combine all dry ingredients. Stir.

Add dry ingredients to wet, and whisk until just combined. Then gently fold in blueberries. Set batter aside to rest for a few minutes while you warm your waffle iron.

Preheat your waffle iron to desired setting. (I set mine medium to medium-high.)

Once iron is hot, use a 1/2-cup measuring cup to scoop out batter and place in the middle of the hot waffle iron. (No need to overfill it - I find it cooks better when I don&#39;t push the batter all the way to the edge.)

Close lid and cook waffle 6-8 minutes or until steam has completely stopped. (Try not to open the lid during cooking.)

Then carefully remove waffle and continue process with the remaining batter.

Top with fresh blueberries, lemon zest, maple syrup, or other desired toppings.

So good!  I have made these twice now, once with fresh blueberries and once with frozen organic wild blueberries. We actually preferred the frozen blueberry version best because the berries are more similar in size and tend to be on the smaller side.  The fresh version was great, too, there was just more variance in berry size.  We thought the flavour combinations in the batter were spot on!  We will definitely be adding this to our weekend breakfast rotation!  Delicious!  Thanks for sharing another amazing waffle recipe - we love them all!

Top 2 fresh lemon recipes from across the web

The most viewed fresh lemon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ina Garten's Mashed Potatoes with L...

Blueberry Waffles (Vegan, Gluten-Fr...

Top 2 fresh lemon recipes from across the web

The most viewed fresh lemon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ina Garten's Mashed Potatoes with L...

Blueberry Waffles (Vegan, Gluten-Fr...

The most viewed fresh lemon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine