Lemon Dill Rustic Mashed Potatoes With Scallions & Gruyere

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 i love to garnish with a fresh lemon slice over the potatoes.