Lemon-basil mashed potatoes
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This easy 8-ingredient recipe for mashed potatoes is fast enough that it can be prepared on a busy weeknight—just 25 minutes—and special enough to be served for the holidays or your next gathering. While red potatoes are on the waxy side, there is no need to peel them before cooking and mashing; their skins are easy to eat as well as adding flavor and texture. Halving the potatoes before boiling them means they cook more quickly, too. Instead of the basil, try stirring in about 1 cup of cooked chopped spinach or 2 cups of fresh chopped spinach.
Ingredients
Uncooked potato
1¼ pound(s), red variety, scrubbed and halved
Reduced sodium chicken broth
½ cup(s), warmed
Unsalted butter
1 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Fresh basil
2 Tbsp, fresh, chopped
Lemon zest
1 Tbsp, grated
Lemon juice canned or bottled
2 tsp
Instructions
1
Put the potatoes in a medium saucepan and add enough water to cover; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes; drain.
2
Return the potatoes to the saucepan. Add the broth, butter, salt, and pepper. Mash until the potatoes are smooth. Stir in the basil and lemon zest and juice. Yields 3/4 cup per serving.
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