Lemon Basil Mashed Potatoes Recipes

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LEMON-BASIL POTATOES



Lemon-Basil Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

16 baby new potatoes, halved
2 cups low-sodium chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves

Steps:

  • Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
  • Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

MASHED POTATOES WITH GARLIC AND BASIL



Mashed Potatoes With Garlic and Basil image

Provided by Pierre Franey

Categories     easy, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1 1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper

Steps:

  • Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
  • Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
  • Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
  • Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

LEMON-BASIL MASHED POTATOES



Lemon-Basil Mashed Potatoes image

Make and share this Lemon-Basil Mashed Potatoes recipe from Food.com.

Provided by DailyInspiration

Categories     Mashed Potatoes

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs baby red potatoes, scrubbed and halved
1/2 cup reduced-sodium chicken broth, warmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, chopped
1 tablespoon lemon zest
2 teaspoons fresh lemon juice

Steps:

  • Place the potatoes in a medium saucepan and add enough water to cover; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes; drain.
  • Return the potatoes to the saucepan. Add the broth, butter, salt and pepper. Mash until the potatoes are smooth. Stir in the basil, lemon zest and lemon juice.

Nutrition Facts : Calories 141.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 308.8, Carbohydrate 25.7, Fiber 3.4, Sugar 1.3, Protein 3.6

LEMON-BASIL POTATOES



Lemon-Basil Potatoes image

This is from Giada De Laurentiis. The lemon and basil give these potatoes a really fresh, clean taste.

Provided by Maureenie

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

16 baby red potatoes, halved
2 cups low sodium chicken broth
1/2 cup fresh lemon juice, plus
2 teaspoons fresh lemon juice (2 lemons)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon lemon zest
1/4 cup fresh basil leaf, chopped

Steps:

  • Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and pepper in a medium saucepan.
  • Bring to a boil over medium-high heat.
  • Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
  • Drain the potatoes and place in a serving bowl.
  • Drizzle with the remaining olive oil.
  • Add the lemon zest, salt and pepper to taste, and 3 tablespoons of the basil.
  • Toss well and garnish with the remaining chopped basil.

Nutrition Facts : Calories 407.3, Fat 5.5, SaturatedFat 0.9, Sodium 342.3, Carbohydrate 81.8, Fiber 10.1, Sugar 4.2, Protein 10.9

LEMON MASHED POTATOES



Lemon Mashed Potatoes image

Lovely & different served with Roast Turkey and recipe #145401, recipe # 145401 at Thanksgiving! And yes, the recipe is correct, it contains NO milk! From Deborah Schneider, Jsix restaurant. http://www.jsixsandiego.com/

Provided by BecR2400

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

4 large yukon gold potatoes, peeled
1/2 cup salted butter, cut into small pieces
salt, to taste
1 lemon, washed

Steps:

  • In a large pot of salted water, boil the potatoes until they are almost falling apart.
  • Drain potatoes thoroughly and return to pot.
  • Add the butter and mash the potatoes with a potato masher.
  • When butter is incorporated, season with salt to taste.
  • Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
  • Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).

BOBBY FLAY'S LEMON POTATOES



Bobby Flay's Lemon Potatoes image

Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean - Spain, yes, but Italy, Provence, Greece, North Africa. "Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)

Provided by Jeff Gordinier

Categories     easy, quick, weekday, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons Meyer lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh flat-leaf parsley leaves
1/2 teaspoon finely chopped fresh oregano
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
1/2 cup crème fraiche
Finely grated zest of 1 Meyer lemon
2 tablespoons finely chopped fresh flat leaf parsley
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh chives
Ground black pepper

Steps:

  • For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.
  • For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
  • Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 690 milligrams, Sugar 3 grams, TransFat 0 grams

LEMONY MASHED POTATOES WITH ASPARAGUS, ALMONDS AND MINT



Lemony Mashed Potatoes With Asparagus, Almonds and Mint image

Sautéing asparagus in butter and oil, rather than boiling it in water, locks much of the flavor inside. The asparagus could be served without the lemony mashed potatoes, or the other way around, but together they make a glorious side dish to roasted chicken, fish or spring lamb. Alternatively, adding a poached egg or two to each plate will turn this into a substantial vegetarian meal.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, vegetables, main course, side dish

Time 35m

Yield 6 side-dish servings

Number Of Ingredients 15

1 lemon, preferably organic, scrubbed
About 15 mint sprigs/40 grams plus 1/4 cup/5 grams lightly packed shredded mint leaves
5 garlic cloves, peeled
1 1/2 pounds/700 grams large potatoes (such as Yukon Gold or Désirée), peeled and cut into 1-inch/3-centimeter chunks
3 tablespoons/50 grams unsalted butter
1/3 cup/75 milliliters whole milk
Heaping 1/3 cup/90 grams sour cream (soured cream)
Salt and black pepper
2 1/2 tablespoons/40 grams unsalted butter
3 tablespoons olive oil
1 3/4 pounds/800 grams asparagus, woody ends trimmed off
6 anchovy fillets, finely sliced
3 garlic cloves, thinly sliced
1/2 cup/50 grams sliced (flaked) almonds, lightly toasted
1 1/2 teaspoons dried mint

Steps:

  • Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.
  • Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.
  • Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and 3/4 teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.
  • Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.
  • Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 767 milligrams, Sugar 5 grams, TransFat 0 grams

BASIL GARLIC MASHED POTATOES



Basil Garlic Mashed Potatoes image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 pounds thin-skin potatoes (Yukon Gold, if possible), sliced 1/4 inch thick
3 large cloves garlic, peeled
1/2 cup chopped fresh basil leaves
1 cup low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste

Steps:

  • Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 688 milligrams, Sugar 5 grams

LEMON-BASIL ROASTED POTATOES



Lemon-Basil Roasted Potatoes image

Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 pounds small Yukon Gold potatoes, cut into eighths
8 tablespoons olive oil, divided
3 tablespoons lemon juice
1 tablespoon Dijon mustard
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 medium red onion, thinly sliced
1/3 cup chopped fresh basil

Steps:

  • Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

Nutrition Facts : Calories 209 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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