OK, these are just perfect. They look elegant and taste so too!
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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 c flat-leaf parsley, chopped salt and pepper to taste |
- 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)!
