Why use cold butter instead of melting it first?

Cold butter is mashed in gradually as the potatoes cool slightly, creating a silkier, more emulsified texture than melted butter would achieve.

Can I make this ahead of time?

Yes. Prepare up to 2 hours ahead and reheat gently in a pot over low heat with a splash of milk, stirring occasionally.

What if I don't have Yukon Gold potatoes?

Yukon Golds are ideal for their buttery flavor and creamy texture, but other waxy potatoes like fingerlings work. Avoid starchy russets, which become gluey when overmixed.

How much lemon zest should I use?

Start with the full tablespoon specified. Taste and adjust—lemon flavor should be subtle, not sharp, with butter and creaminess as the dominant notes.

Can I use salted butter instead?

The recipe calls for unsalted butter so you can control the salt level. If using salted, reduce the kosher salt added to avoid over-salting.

Puréed Potatoes With Lemon and Butter

Name: Puréed Potatoes With Lemon and Butter
Yield: 4 servings
Ingredients: 2 1/2 pounds large Yukon Gold potatoes; Kosher salt and freshly ground black pepper; 1 cup cold unsalted butter (2 sticks); 1 cup whole milk; 1 tablespoon grated lemon zest (from 2 lemons)

1

Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.

2

Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.

3

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

4

After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.

5

Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)

6

With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.

7

Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.