They’re unique but I’m betting these Mashed Potatoes with Lemon, Garlic and Scallions will become your new favorite too!
The first time I made these Mashed Potatoes with Lemon, Garlic and Scallions it was out of curiosity. I’ve been a loyal reader of Bon Appetit magazine for over 30 years and they’ve seldom (if ever) steered me wrong but it seemed a strange combination of ingredients for mashed potatoes. I loved lemon enough though to give them a try. After completing the dish and of course taking a small taste, I had to put the dish under lock and key so that I wouldn’t finish off the bowl before dinner. Well, maybe a slight exaggeration but just barely. Just one more little bite please?
The lemon is obvious but not overly so…and mixed with garlic, green onion and buttermilk it makes for an outstanding side dish. I’ve made these for Thanksgiving on several occasions but realized a couple of years ago that these Mashed Potatoes with Lemon, Garlic and Scallions are really perfect for spring and now the holiday table they would most likely make an appearance at would be for Easter. A prettier potato can not be found!
I’ve made a lot of changes to the original recipe but all with keeping the original intent. I used red potatoes since I prefer a sort of chunky, skin on type of mashed potato (what I call them smashed) and think the red skin is prettier. The recipe also calls for chives but I’ve substituted scallions lately since they are always in my fridge.
I did up the garlic from the original recipe too. Interesting enough when I asked friends on Facebook if they had one ingredient that they would just out of hand double in a recipe, garlic was often seen on that list. Along with vanilla, butter, salt and more. I felt better knowing my personal proclivity to multiple some ingredients was way more widespread than I had imagined!
Mashed Potatoes with Lemon, Garlic and Scallions
A most unique flavor with lemon in the mix...and my favorite mashed potatoes!
- 1/4 cup buttermilk
- 6 tablespoons butter
- 4 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 1/2 cup chopped green onion
- 2 pounds red potatoes, cut in half (do not peel)
- Chopped green onion and lemon zest for garnish.
- Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1-2 minutes; do not brown. Take off heat and mix in lemon peel, then green onion. Set aside.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash roughly; these are not meant to be the consistency of regular mashed potatoes. I actually use a metal mallet meant for tenderizing meat to literally smash them.
- Add onion mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.
- Garnish with freshly grated lemon and green onion.
While we love these potatoes with a meal; I think I almost love them even more the next day if we have leftovers.
Mix with an egg, pat potatoes into a patty shape, dip into egg wash and then panko crumbs and fry them either in a combination of butter and olive oil until browned for a great addition to your breakfast the following day!
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