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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
The idea for these mashed potatoes with a decidedly Mediterranean flavor profile comes from Milk Street Facebook Community member Christine Bergman of Richmond Hill, Georgia. Lightly tangy with yogurt and aromatic with fresh mint and lemon zest, the potatoes are the perfect side to grilled kebabs or roasted lamb. To be efficient, chop the mint and grate the lemon zest while the potatoes cook. Plus, the less time the herb and zest wait to be used, the fresher and more vibrant their flavors will be.
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Kosher salt and ground black pepper
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