This version of mashed potatoes is made with olive oil instead of butter for a healthier dish. The mashed potatoes are flavored with aromatic herbs, namely dill and cilantro, which pair well with the chicken and zucchini with Dijon mustard sauce. The mashed potatoes are also flavored with lemon, salt, and pepper creating a flavorful and lively side dish.
The best kinds of potatoes for mashing are waxy potatoes like Yukon Gold, Red Rose, or White Rose. These types of potatoes have high moisture content and less starch, which hold up well to boiling and do not absorb mush water. Waxy potatoes also have better flavor and generally a chunkier texture than starchy potatoes. The olive oil used in this recipe, help make the potatoes smooth and creamy.
If you want mashed potatoes with a mealier texture, choose russet or Idaho potatoes, which have a lower moisture and higher starch content. When boiled, they tend to fall apart and are easier to mash. When using these types of potatoes, however, it is best to steam them rather than boil to keep them from being too fuzzy. This recipe uses ¾ of a pound of Yukon baby gold potatoes, cut into even sized chunks so they will cook quickly, evenly and at the same time.
Mashed potatoes are one of the most favorite comfort foods of all times and are suitable for everyday as well as special occasions. For best results, use a potato masher or pass the mashed potatoes through a fine sieve for a smoother texture. Others like a chunkier mashed potatoes while others like mashed potatoes that are free from lumps. You can also make the mashed potatoes a day ahead of time and reheat it before adding the fresh herbs and lemon juice to make preparation more convenient.
¾ pound Yukon baby gold potatoes
2 tablespoons of olive oil
Zest of 1 lemon
1 tablespoon of salt
¼ to ½ a cup of freshly squeezed lemon juice
Chopped baby dill