Lemon Smashed Potatoes

• 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

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

gold potatoes, heavy whipping cream, milk, kosher salt, lemons, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/tyler-florence/lemon-smashed-potatoes-recipe.html (may not work)