John Myers
Potato and Lemon Puree
The perfect potato and lemon puree recipe with a picture and simple step-by-step instructions.
- 350 g Potato, simmering floury
- 0,5 Organic lemon
- 150 ml Hot milk
- Salt
- 2 tbsp Butter
- Some freshly grated nutmeg
- Some cayenne pepper
- 2 Egg yolk
- Peel and wash the potatoes and cut them into cubes. Cook in salted water until soft for about 20 minutes.
- Bring the milk to the boil, set aside. Wash the lemon with hot water and pat dry.
- Drain the potatoes and return them to the pot. Season with salt and grated nutmeg, add the grated lemon zest and 2 teaspoons of lemon juice. Add the butter, pour in the hot milk and mash everything well.
- Season the potato and lemon puree with a little cayenne pepper and stir in the egg yolks with a wooden spoon.
- Tastes good with salmon in mustard sauce, but also with vegetables (e.g. Brussels sprouts) and pan-fried foods.
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