Ingredients

• 6 medium Yukon gold potatoes
• 2 to 3 cups heavy whipping cream
• 2 to 3 cups whole milk
• Kosher salt
• 2 lemons, zested
• Freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 2 cups of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1 cup of the reserved liquid, to just 'wet' the potatoes. Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately.