Garten's choice of Yukon Gold potatoes makes for denser, creamier mashed potatoes with a buttery flavor, in contrast to the fluffier texture of russets.
The use of warm milk ensures that the potatoes absorb the liquid better, preventing them from becoming too gummy, which is a key cooking technique.
Adding lemon zest balances the richness of the creamy Yukon Gold potatoes and butter, enhancing the overall flavor of the dish.
Using a ricer instead of a food mill is a practical adaptation that still yields creamy mashed potatoes, demonstrating flexibility in recipe preparations.
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