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Meyer lemon hazelnut mashed potatoes |

Mashed potatoes are a regular of most vacation dinners. A scoop of potatoes, a nasty of butter and smothered in gravy- what higher aspect to your vacation meal?

Over 97% of individuals having Thanksgiving Turkey will eat mashed potatoes!

However there may be a number of work in making mashed potatoes- recruit the workforce to assist peel the spuds. When you must begin cooking: A pair hours earlier than dinnertime. Mashed potatoes are greatest served after they’re sizzling and simply made. To maintain them sizzling till dinner is served, put them in a dish on a low flame on the range or on low warmth within the oven. You can too cook dinner them immediately pot or hold them heat in a gradual cooker.

There are countless methods to serve Mashed Potatoes, and I problem you to search out somebody who doesn’t like them (when made correctly).  And so they make nice leftovers! You may simply reheat mashed potatoes within the microwave. Simply add a splash of milk to melt them, and a few extra seasonings if wanted.

Recipe for lemon hazelnut mashed potatoes:

Including crunchy hazelnuts brings a beautiful distinction to the creamy texture of your favourite recipe. For those who’re a white wine lover, the brilliant citrus flavors from the Meyer lemon zest enhances the crisp fruit in brilliant white wines like Jordan Chardonnay, whereas the toasted nuts and hazelnut oil spotlight the wine’s delicate oak nuances.


  • 4–6 Russet potatoes, mashed
  • 5 Meyer lemons, zested
  • ¼ cup hazelnuts, toasted and cracked
  • 1 tablespoon hazelnut oil
  • 2 teaspoons marjoram
  • Crushed hazelnuts and lemon zest for garnish
  • Salt and pepper to style


Observe your favourite mashed potato recipe (or see beneath) to completion. Warmth butter and cream collectively earlier than folding into potatoes and including salt in the course of the fold, which ensures even seasoning, eliminates the necessity to reheat the completed product and reduces the chance of over-mashing. Fold in lemon zest, cracked hazelnuts, hazelnut oil and marjoram. Garnish with further crushed nuts and lemon zest. Season to style and serve.

Easy Mashed Potatoes

This straightforward Mashed Potatoes recipe will take your do-it-yourself mashed potatoes from common to improbable! Observe these easy ideas.


  • 5 medium Russet or Yukon Gold potatoes* , peeled, or pores and skin on
  • 1/4 cup butter , room temperature
  • 1 teaspoon rooster bouillon paste* (non-compulsory)
  • ½ – 3/4 cups evaporated milk , warmed (or use cream or half and half)
  • 1/4 cup bitter cream
  • salt and freshly floor black pepper , to style


  1. Prepare dinner Potatoes: Reduce potatoes in half and place in a big pot with about 4 inches of water (they don’t have to be utterly coated). Cowl pot with a lid, and cook dinner, coated, till fork tender, about 15-20 minutes. You don’t need them “mushy” or falling aside.
  2. Drain and steam: Drain water utterly from pot and go away potatoes within the pot, coated with a lid, for about 10 minutes. This offers them time to dry out, which helps them to be further fluffy.
  3. Season: Take away lid and add butter, rooster bouillon, evaporated milk, bitter cream and salt and pepper.
  4. Mash with a potato masher. Style and add extra salt and pepper, if wanted, or extra milk, till they’re creamy, fluffy and easy. I exploit an electrical mixer to beat them on medium pace for a couple of seconds, till mild and fluffy. However, watch out to not over-mix them or they may get starchy and gummy.

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