Lemon Caper Mashed Potatoes
OK, these are just perfect. They look elegant and taste so too!
gluten free
Ingredients
2 pounds potatoes (I like red ones), peeled and cut in large wedges
3/4 cup milk or cream
6 tbsp butter
juice of 1/2 lemon
1 tbsp lemon zest
3 - 4 tbsp capers, chopped
1/4 cup flat-leaf parsley, chopped
salt and pepper to taste
2 pounds potatoes (I like red ones), peeled and cut in large wedges
3/4 cup milk or cream
6 tbsp butter
juice of 1/2 lemon
1 tbsp lemon zest
3 - 4 tbsp capers, chopped
1/4 cup flat-leaf parsley, chopped
salt and pepper to taste
Steps
- Bring potatoes to a boil in salted water over high heat. Reduce heat to simmer and cook until just done. Don't let them get too mushy or overdone - about 15 - 20 minutes. Check to make sure that the pot doesn't boil over!
- Drain potatoes. While they are draining, place milk, butter, lemon juice, zest, and capers into a saucepan and heat gently until just warm.
- Place the drained potatoes in a large bowl and mash them as you like. I use an old-fashioned hand potato masher or a large serving fork.
- Pour in the milk mixture. Add chopped parsley and salt and pepper to taste. Stir all together.
- Serve while hot. If there are leftovers, use them the next morning for breakfast as Crispy Potato Pancakes (see recipe)!