Photo of Lemon-basil mashed potatoes by WW

Lemon-basil mashed potatoes

Total Time
25 min
5 min
20 min
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.


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


2 Tbsp, fresh, chopped

Lemon zest

1 Tbsp, grated

Lemon juice canned or bottled

2 tsp


  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.