We eat a lot of sole on the West Coast because it is local, fresh, and my wife Tolan’s favorite. In my search for the perfect side dish, I tried this one and it stuck. The lemon/Yukon combo goes really well with any kind of mild grilled fish.


  • 8 to 10 medium Yukon Gold potatoes
  • 1 quart heavy cream
  • 1 quart whole milk
  • Kosher salt and freshly ground black pepper
  • Grated zest of 2 lemons
  • ¼ cup chopped fresh flat-leaf parsley


Put the potatoes in a large saucepan and add the cream and milk. Bring to a boil, then add 1 teaspoon salt, reduce the heat, and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain, reserving the cooking liquid, then return the potatoes to the pan.

Add the lemon zest, season with salt and pepper, and use a potato masher to break up the potatoes. Add about 1 cup of the cooking liquid to just moisten the potatoes. Fold in the chopped parsley, season with salt and pepper, and serve immediately.