I hardly read the newspaper. Mostly because of lack of time. Anyway, on vacation this past weekend there were newspapers delivered to our door, so of course I picked one up and thumbed through it. I came across the food section, which of course I automatically take interest in, and found two perfect recipes to make for a fun Valentines dinner. These potatoes were very tasty! At first I was a little hesitant to put lemon juice and zest in my mashed potatoes, but then I discovered that these weren't any ordinary mashed potato. Surprisingly they were a hit with the kids too! The picture above does not do them justice but take my word for it...they're delicious! Oh, and I served them with steak, but I think they'd be great alongside chicken or fish too.
Lemon Mascarpone Mashed Potatoes
{adapted from a recipe in the San Francisco Chronicle, Sunday Feb.13, 2011 edition}
INGREDIENTS: {serves 4-6}
- 6-8 large yukon gold potatoes, peeled and cut into 2 inch chunks.
- 3 Tbsp. extra virgin olive oil
- 1/4 cup mascarpone cheese, room temperature
- 4 Tbsp. unsalted butter
- 3 Tbsp. fresh squeezed lemon juice
- 2 tsp. lemon zest
- sea salt and pepper to taste
DIRECTIONS:
Cut potatoes into 2 inch chunks and place in large pot. Cover potatoes with cold water, bring to boil, and reduce to a simmer. Cook until a fork or knife goes through easily, about 15-20 minutes. Drain; place back in warm pot, and mash with a potato masher. Fold in the olive oil, mascarpone, butter, lemon juice and zest. Taste and season with salt and pepper. Serve immediately.
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