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Recipe for :

Lemon and Thyme Mashed Potatoes

This 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.


7 Tablespoons butter
2 Tablespoons minced fresh thyme
1 Tablespoon minced lemon peel (yellow zest part only)
1/4 Cup milk (or cream if preferred)
5 lbs Yukon gold potatoes

  • Quarter 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).
  • While the potatoes are boiling place the butter, thyme and lemon zest into a small saucepan. Melt the butter over medium heat.
  • Once the potatoes are tender, drain them thoroughly. Place the potatoes into a bowl and mash using a hand masher.
  • Once 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 potatoes.
  • Add 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.

Serves 10

Recipe by Amanda Johnson

Chef Brian Johnson