Wine Country Meyer Lemon And Hazelnut Mashed Potatoes
- 4-6 Servings of mashed Russet potatoes
- 5 Meyer lemons, zested
- 1/4 cup Hazelnuts, toasted and cracked
- 1 tablespoon Hazelnut oil
- 2 teaspoons Marjoram, chopped
- additional hazelnuts, microplaned for garnish
- additional lemon, zested for garnish
- kosher salt and black pepper
- Follow your favorite mashed potato recipe to completion. (Our chef recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases risk of over mashing.) Fold in lemon zest, cracked hazelnuts, hazelnut oil and marjoram. Garnish with additional crushed nuts, lemon zest and herbs. Season to taste and serve. The bright citrus flavors complement the crisp fruit in Jordan Chardonnay, while the toasted nuts highlight the wine's subtle oak nuances.
potatoes, lemons, hazelnuts, hazelnut oil, marjoram, additional hazelnuts, additional lemon, kosher salt
Taken from food52.com/recipes/39447-wine-country-meyer-lemon-and-hazelnut-mashed-potatoes (may not work)