lemon puree Italy Recipe

First, wash the potatoes thoroughly, then boil them for about 35 minutes, checking them with the tines of a fork for doneness, then drain the water.

Peel the potatoes and mash them while hot using a potato masher or food mill.

Heat the cream in a saucepan.
Stir the potatoes with the butter, Parmesan, salt, pepper, and nutmeg, then add the hot cream and transfer everything to the saucepan.

Cook, stirring constantly with a wooden spoon or whisk, until a thick mixture is obtained (for smoother you can stir a little with a blender to remove lumps).
Once cooked, turn off the heat and add the grated zest and 2 tablespoons of lemon juice.

The lemon puree is completed. All that’s left to do is serve.