Soft Foods · Vegetable Sides · by Rowan
Rowan's Lemon-Herb Mashed Golds
Lemon-Herb Olive Oil Mashed Potatoes
A bright, dairy-free mash for the nights when meat and potatoes should still taste like meat and potatoes. Mash to the texture you prefer and keep the lemon and herbs restrained if either competes with the main dish.
- Total time
- 25 min
- Yield
- 4 servings
- Serving
- About 1/2 cup
- Texture
- Soft, moist, and mashable
Ingredients
- 1 pound baby Yukon Gold potatoes, scrubbed and halved
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh cilantro or parsley
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon kosher salt
- Black pepper, to taste
Directions
- 1
Put the potatoes in a saucepan, cover with water, and bring to a boil. Reduce to a steady simmer and cook for 10 to 15 minutes, until very tender.
- 2
Drain well and return the potatoes to the warm pan. Add the lemon juice and olive oil.
- 3
Mash until soft and moist, leaving only the amount of texture you enjoy. Fold in the herbs, zest, salt, and pepper.
- 4
Divide into four half-cup portions. Serve warm with the protein portion of your choice.
PER SERVING
Nutrition
- Protein
- 2g
- Calories
- 100
- Carbs
- 15g
- Fat
- 5g
- Fiber
- 1g
- Sodium
- 130mg
Nutrition per serving is reported by the source recipe. Potato variety, olive oil retained in the bowl, salt, and measured yield can change the result.
Source: Adapted and independently worded from the American Diabetes Association Diabetes Food Hub recipe Herb and Olive Oil Mashed Potatoes.
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