Lemon Herb Mediterranean Mashed Potatoes

1.Place the peeled and chunked Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.

2.Bring the pot to a boil over high heat, then reduce to medium and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.

3.While the potatoes cook, combine the minced garlic, lemon zest, lemon juice, and olive oil in a small bowl. Let this mixture sit to infuse the flavors.

4.Drain the cooked potatoes thoroughly and return them to the pot off the heat to allow excess moisture to evaporate for 1-2 minutes.

5.Using a potato masher or ricer, mash the potatoes until smooth but still slightly textured.

6.Add the warmed milk and unsalted butter to the mashed potatoes, stirring gently to combine and create a creamy consistency.

7.Pour in the lemon and olive oil mixture, then fold in the fresh parsley, oregano, and thyme. Mix well to evenly distribute the herbs and lemon flavor.

8.Season the mashed potatoes with salt and freshly ground black pepper to taste. Adjust lemon juice or herbs if desired for brightness and freshness.

9.Transfer the mashed potatoes to a serving bowl, drizzle with a little extra olive oil if desired, and garnish with a sprig of fresh herbs for presentation.

10.Serve immediately as a light, flavorful side dish to Mediterranean or grilled entrees.