Meyer Lemon and Hazelnut Mashed Potatoes

By zhanghengshuo

6 Person

40 Minutes

0 Calories

The bright Meyer lemon citrus flavors complement the crisp fruit notes in chardonnay, while the toasted hazelnuts highlight the wine’s subtle oak nuances. This flavored mashed potato recipe is a clever white wine pairing. Adding crunchy hazelnuts brings a lovely contrast to the creamy texture of your favorite mashed potato recipe.

Ingredients

pepper
Salt
Lemon zest, for garnish
Hazelnuts, microplaned, for garnish
2 tsp. marjoram, chopped
1 tbsp. hazelnut oil
1/4 cup hazelnuts, toasted and cracked
5 Meyer lemons, zested
6 Russet potatoes

Method

01

Boil the potatoes: Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then lower the heat and simmer for 15-20 minutes or until a fork easily pierces the potatoes.
02

Drain the water from the potatoes. Mash the potatoes with a potato masher until smooth.
03

Heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over mashing.
04

Fold in lemon zest, cracked hazelnuts, hazelnut oil, and marjoram. Garnish with additional crushed nuts and lemon zest. Season to taste and serve.

Related Tags

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Mashed Potatoes Recipes

Meyer Lemon and Hazelnut Mashed Potatoes

4.9

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

pepper

Salt

Lemon zest, for garnish

Hazelnuts, microplaned, for garnish

2 tsp. marjoram, chopped

1 tbsp. hazelnut oil

1/4 cup hazelnuts, toasted and cracked

5 Meyer lemons, zested

6 Russet potatoes

03 Method

Step 1

Boil the potatoes: Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then lower the heat and simmer for 15-20 minutes or until a fork easily pierces the potatoes.

Step 2

Drain the water from the potatoes. Mash the potatoes with a potato masher until smooth.

Step 3

Heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over mashing.

Step 4

Fold in lemon zest, cracked hazelnuts, hazelnut oil, and marjoram. Garnish with additional crushed nuts and lemon zest. Season to taste and serve.

04 Author