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
Steps
  1. 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!
  2. Drain potatoes.  While they are draining, place milk,  butter, lemon juice, zest,  and capers into a saucepan and heat gently until just warm.   
  3. 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.  
  4. Pour in the milk mixture.  Add chopped parsley and salt and pepper to taste.   Stir all together.
  5. Serve while hot.  If there are leftovers, use them the next morning for breakfast as Crispy Potato Pancakes (see recipe)!