Lemon basil mashed potatoes

Now that all the holidays are over, it’s time for a dish that has no butter or cream. Once you make these potatoes, you’ll never go back to traditional mashed. 
  • 16 new potatoes – chopped small
  • 2 cups of chicken broth, plus 1/4 cup
  • ½ cup fresh squeezed lemon juice, plus 2 teaspoons
  • 1 teaspoon of lemon zest
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup finely chopped basil
  1. In a medium saucepan, place potatoes, 2 cups of chicken broth, lemon juice, olive oil and salt and pepper and bring to a boil over medium heat.
  2. Reduce the heat and simmer until potatoes are tender — 25 to 30 minutes.
  3. Toss with basil.
  4. Use a hand mixer to mash the potatoes and add 1/4 cup of broth and 2 teaspoons of lemon juice as needed.

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