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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
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.
Calories 339, Protein 12g, Carbohydrates 53.9g, Fat 8.9g, Fibre 3.7g, Sodium 281mg.
Parmesan's sharp tang accentuates the potatoes' creaminess.