My love of mashed potatoes started back when I was a little girl eating the “Little Jack Horner” from the Fort Lee Diner’s kids’ menu in the late 60s/early 70s. It was a slice of rare roast beef Au Jus with a small mound of creamy whipped potatoes served by my favorite waitress with the large bouffant. My appreciation continued as a young adult during road trips (the most noteworthy one being out to Seattle and back) with truck stop fare for lunch. They always seemed to have the best mashed potatoes. The cafeteria at the University of Maine in Orono used fresh Maine potatoes for theirs.
My own recipe for smashed reds combines Maine red potatoes, Meyer lemon from California and British clotted cream for a harmonious side mash or meal!
2 lbs red potatoes with the skins washed and cut into small pieces
4 oz Devon clotted cream
1 Meyer lemon zest and juice
Salt to taste
The Meyer lemon is from Wayne’s brother out in California but I’ve seen them sold at local grocers this time of year.
These organic potatoes from Marquis Farms in Van Buren, Maine are some of the creamiest we’ve ever had.
Boil the potato pieces until tender. Drain. Add the Meyer lemon juice, zest, clotted cream and salt and mash by hand with a potato masher.
Sprinkle parsley flakes on top.
Wayne described them as mashed potatoes with pizzazz. We had them for dinner last night as the main course served with a side of kale. (He was not as excited about the kale!)