Pureed Potatoes With Lemon

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"This is from the October 2020 Costco magazine...it's out of Garten Contessa's "A Barefoot Contessa"..."

Original is 4-6 servings


  • Serving Size: 1 (404.8 g)
  • Calories 641.1
  • Total Fat - 48.3 g
  • Saturated Fat - 30.4 g
  • Cholesterol - 128.6 mg
  • Sodium - 116 mg
  • Total Carbohydrate - 47.9 g
  • Dietary Fiber - 6.9 g
  • Sugars - 6.4 g
  • Protein - 7.2 g
  • Calcium - 110.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 27.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place the potatoes in a large saucepan, add water to cover by 1 inch and add 2 tablespoons salt. Cover, bring to a boil, lower the heat and simmer uncovered for 15 minutes, until the potatoes are very tender when pierced with a small paring knife. Drain and set aside.

Step 2

After the potatoes are drained, pour the milk into a small saucepan set over low heat and heat the milk just until it simmers. Turn off the heat.

Step 3

Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. With the heat on low, vigorously whisk in the cold butter, several bits at a a time, waiting of for each addition to be incorporated before adding more butter. When all the butter is added, slowly whisk in enough of the hot milk to make the potatoes the desired consistency-creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, sprinkle with salt, taste for seasonings and serve hot.


  • If a food mill is unavailable, a potato masher may be used,but potatoes will have a coarser texture...I think a potato ricer would work too...

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