Lemon Dill Rustic Mashed Potatoes With Scallions & Gruyere
"These are some of my favorite spuds. No sour cream and no garlic, just fresh herbs and a little lemon to brighten up the dish and of course some cheese to even make it better. They are easy and really good. This is a favorite of mine to serve with grilled lamb, roast pork, or even fish."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 1⁄2 - 3 lbs russet potatoes, peeled and rough chopped (about 4-5 large)
- 2 -3 scallions, fine chopped (whites and greens)
- 1⁄2 cup gruyere cheese (swiss would be a good substitute)
- 1⁄4 cup milk
- 3⁄4 - 1 1⁄4 cup chicken broth (depending on the consistency of how you like your spuds)
- 1 shallot, very fine chopped
- 1⁄2 teaspoon Dijon mustard
- 1 1⁄2 teaspoons lemon zest
- 1 -2 tablespoon finely chopped dill (you can always add more if you like more of a dill taste)
- 1 1⁄2 - 2 tablespoons butter
- salt
- pepper
directions
- Potatoes -- Cook the potatoes in a pot of salted medium boiling water. Cook until semi-tender, but not too soft. NOTE -- we are not mashing to a smooth consistency, so I like to keep them a bit under cooked so they become a rough mash vs a creamy texture. This is just my preference, but they would work both ways. I just prefer a rough mash for this particular dish. Drain well, and let cool slightly in the pot covered while you make combine the other ingredients.
- Sauce -- In a large measuring cup or small bowl heat up the butter, milk, chicken broth (I start with 3/4 cup, you can always add more if you want the spuds a bit thinner texture), mustard, onion and scallions on medium heat in the microwave. You don't want it boiling just warmed up. Two (2) minutes on medium should be plenty.
- Finish -- Put the potatoes back on medium heat and rough mash. You can use a potato masher, fork, back of a spoon, anything you want. Then add the cheese, lemon zest, dill (start out with 1 tablespoon, you can always add more) and the warm broth mixture and mix well. If you want a creamier texture, you can add a bit more broth or milk. Also you can add more dill if you like and check for seasoning and adjust if needed. Just stir a couple of minutes on minutes to heat everything through.
- I love to garnish with a fresh lemon slice over the potatoes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
