Easy Mashed Potatoes with Parsley and Lemon
Parsley and lemon provide an unexpected approach to classic mashed potatoes.
Why This Recipe Works
For an easy, creamy mash, we started by cooking sliced Yukon Gold potatoes in well-seasoned water. We used half-and-half because it is richer than milk but not as decadent as heavy cream. Microwaving the half-and-half with the butter before combining the mixture with the mashed potatoes ensured a bowl of piping-hot potatoes on the dinner table. We added minced fresh parsley and grated lemon zest for an unexpected spin on a familiar side dish.
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