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The bright Meyer lemon citrus flavors complement the crisp fruit notes in Jordan Chardonnay, while the toasted hazelnuts highlight the wine’s subtle oak nuances. This flavored mashed potato recipe is a clever white wine pairing.
4-6 Russet potatoes, mashed
5 Meyer lemons, zested
¼ cup hazelnuts, toasted and cracked
1 Tbsp hazelnut oil
2 tsp marjoram, chopped
Hazelnuts, microplaned, for garnish
Lemon zest, for garnish
Salt and pepper to taste
Follow your favorite mashed potato recipe to completion. Executive Chef Todd Knoll recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over mashing.
Fold in lemon zest, cracked hazelnuts, hazelnut oil and marjoram.
Garnish with additional crushed nuts and lemon zest. Season to taste and serve.
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