recipe comes from Chef Brian
Johnson who lives in Eden Prairie, Minnesota.
He has been in the food service business for over
twenty years, and is currently working at General
Mills for Aramark as the Catering Chef. He graduated
from French Culinary School in the late 1980's
and has since worked at restaurants, country clubs,
hotels and a health spa.
2 Tablespoons minced fresh thyme
1 Tablespoon minced lemon peel (yellow zest
1/4 Cup milk (or cream if preferred)
5 lbs Yukon gold potatoes
the potatoes into evenly-sized pieces. Place
into a pot and fill the pot with cold water
to cover the potatoes. Bring the water to a
boil, reduce to rapid simmer and cook until
the potatoes are tender when pierced (approximately
17 - 20 minutes).
the potatoes are boiling place the butter, thyme
and lemon zest into a small saucepan. Melt the
butter over medium heat.
the potatoes are tender, drain them thoroughly.
Place the potatoes into a bowl and mash using
a hand masher.
the potatoes are almost completely mashed to
the desired consistency, add the melted butter
mixture. Mix in the butter using the hand masher,
hand-held mixer or a stand mixer depending on
the desired final consistency of the mashed
about half the milk while mixing in the melted
butter mixture. Check the potato consistency
and add more milk if the potatoes are too "thick".
You may not need the entire 1/4 Cup milk depending
on the type of potato you use.
by Amanda Johnson