1 pound baby golden potatoes (approximately 10 potatoes), scrubbed and quartered
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
1/4 cup fresh cilantro, finely chopped
1/4 cup dill, finely chopped
1/2 teaspoon unrefined sea salt or kosher salt
1/4 teaspoon freshly ground black pepper
Place potatoes in a large pot and cover with water. Bring to a boil over high heat, reduce heat to medium, and cook uncovered for 10–15 minutes, or until tender. Drain.
Add lemon juice and olive oil to potatoes, and begin mashing by hand or with an electric mixer. When mixture is smooth and creamy, stir in lemon zest, cilantro, dill, salt and pepper. Serve warm.
Excerpted from The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95)