Monday, August 30, 2010

Lemon and Caper Mashed Potatoes

2 lbs. Yukon gold potatoes, peeled and quartered
Coarse salt
6 Tbsp unsalted butter
¾ c. milk
2 tsp. fresh squeezed lemon juice
2 tsp. finely grated lemon zest
3 Tbsp. capers, drained and coarsely chopped
¼ c. coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain and mash potatoes.

Meanwhile, in a med. saucepan over med. heat, combine 5 T. butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch.

Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining T. butter just before serving.

(To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches of barely simmering water; cover to seal in the steam.)

Prep time: 15 min. Total time: 45 min
Serves 4

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