Lemon, Parmesan and chive mashed potatoes

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PREP TIME

10 min

Makes

4 cups (1 L), for 4 servings

* PLUS Cooking time: 15 minutes

Ingredients

  • 4 large Yukon Gold potatoes , about 1.5 kg
  • 3/4 to 1 cup milk
  • 1/2 cup sour cream
  • 1/2 cup finely grated parmesan
  • 1/3 cup finely chopped chives
  • 2 tsp finely grated lemon zest
  • 1 tsp salt , optional

Instructions

  • Peel potatoes, cut into quarters and place in a large saucepan. Cover with water and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, partially covered, until potatoes are very tender, from 15 to 20 minutes. Heat milk in a small saucepan set over low heat or in a microwave just until warm. Drain potatoes, then return to pan. Pour in 3/4 cup (175 mL) warm milk. Mash with a potato masher until smooth. Stir in sour cream, Parmesan, chives and peel. Add remaining 1/4 cup (50 mL) milk, if needed for creaminess. Taste and stir in salt, if needed. Serve in a heated dish. Terrific with lamb or ham.

Nutrition (per serving)

  • Calories
  • 339,
  • Protein
  • 12 g,
  • Carbohydrates
  • 53.9 g,
  • Fat
  • 8.9 g,
  • Fibre
  • 3.7 g,
  • Sodium
  • 281 mg.

Parmesan’s sharp tang accentuates the potatoes’ creaminess.

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