Lemon Mint Mashed Potatoes
yields 6 cups

3 pounds Yukon Gold potatoes, peeled and quartered 1 teaspoon kosher salt, plus more for sprinkling 1/2 cup heavy cream 1/4 cup (1/2 stick) unsalted butter 1 tablespoon chopped white chocolate Freshly ground black pepper 2 tablespoons grated lemon zest 2 tablespoons chopped fresh mint

Put the potatoes in a large pot and cover with cold water. Add the 1 teaspoon salt to the water and bring to a boil. Lower the heat and simmer, covered, for 15 to 20 minutes, until the potatoes can be easily pierced with a fork.

In a small saucepan, heat the cream and butter just until the butter has melted. Drain the potatoes and return them to the pot. Add the cream mixture and the white chocolate. Using a potato masher, mash the potato mixture to your desired consistency. Salt and pepper to taste. Stir in the lemon zest and mint. Serve with Sweet Tea–Brined Pork Roast