Makes about 2 1/2 cups of spread
Potatoes are a well deserving base to creamy spreads. Their fluffiness and starchiness helps to lift the tangy dairy additions. The trick to making potatoes into a smooth spreadable consistency is the large quantities of heavy cream and Greek yogurt. The natural starches from the potatoes thicken the dairy.
When it comes to potatoes for this spread, I like to select a yellow fleshed variety, like a Yukon Gold or baby yellow potatoes. They lend a soft and vibrant hue which hints to their lemon goodness. Serve this as a topping to flatbread or hearty wheat crackers.
Spicy Tomato & Cherry Pepper Spread: https://chefjonathanwilliam.wixsite.com/mysite/post/spicy-tomato-cherry-pepper-spread
Easy 4-Ingredient Flatbread (No Yeast!): https://chefjonathanwilliam.wixsite.com/mysite/post/easy-4-ingredient-flatbreads-no-yeast
Creamy Lemon Potato Spread
1 lb. gold potatoes, washed, pealed and cut into 1" pieces
2 Tbsp. unsalted butter
1/2 cup heavy cream
1/4 cup Greek yogurt
1/2 tsp salt
4 tsp. fresh squeezed lemon juice
2 tsp. sugar
Black pepper to taste
Fresh lemon slice
Directions:
In a steamer basket over a pot of simmering water, steam potatoes (do not boil, we want to preserve as much starch in the potatoes as possible) until completely soft and almost falling apart, about 12-15 minutes.
Remove potatoes from steamer basket and discard water. Return potatoes to the pot, over medium heat, cook any residual surface water off, about 1 - 2 minutes. Working quickly, add the butter, and mash potatoes as the butter melts, until smooth. Reduce heat to low, pour in cream, Greek yogurt, and salt, stirring and cooking slowly until mixture is fluffy and thickened. Turn off heat, stir in lemon juice, sugar, and add black pepper to taste.
Cool slightly before serving. If serving while cold, you may need to thin out the potatoes with a little milk just before serving. Lightly squeeze a slice of fresh lemon and sprinkle with a pinch of pepper right before serving.
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