I don't usually use a recipe for mashed potatoes. Instead I eyeball it, so I'll try to explain how I make it without using much in the way of measurements. The other night Jake suggested that I add lemon and chive to the potatoes, and it was an instant hit! It's especially delicious with Citrus Roasted Chicken, as the orange and lemon flavors play off of each other nicely.You will need:
Yukon Gold Potatoes. About 2 medium sized ones per person, I'm guessing.
butter
milk
a lemon or two
handful of chives
salt and pepper
Peel and boil the potatoes in salted water until they are tender. Drain them well, then put them back into the warm pot. Drop in a knob or two of butter. Mash.
Knob= about a tablespoon-ish
Heat up a little milk in the microwave. I usually heat up too much, but depending on the moisture in the potatoes, you might need a bit more on some days, a little less on others. I usually heat up about 1/3 cup. I don't always use it all. I use enough to make it creamy, but not so much that it's soup. You can eyeball it, honest!
Pour in some milk and mash some more until it's the nice creamy texture you like. Salt and pepper to taste, then zest a lemon directly into the mixture. Cut the lemon in 1/2 and squeeze about a tbsp or two into the potatoes. Add some chopped chives.
Stir. Taste and adjust as you see fit.
Serve.
