Lemon & Caper Mashed Potatoes

Hidden Treasure

During our move last month, my daughter found a recipe under the seat of my car.  It has been sitting on the counter for several weeks and my husband has been salivating over it, so I finally made it last night.  OMG, what was I waiting for!

Lemon & Caper Mashed Potatoes

Serves 4

2 lbs Yukon gold potatoes, peeled and quartered
Coarse salt
6 Tbs unsalted butter
3/4 cup milk
2 tsp freshly squeezed lemon juice, plus 2 teaspoons finely grated lemon zest
3 Tbs capers, drained and coarsely chopped
1/4 cup coarsely chopped fresh flat-leaf parsley
Freshly ground white 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; using a potato masher or potato ricer, mash potatoes.

Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons 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 tablespoon butter just before serving.

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3 thoughts on “Lemon & Caper Mashed Potatoes

  1. Seriously good stuff. Generally, I think that mashed potatoes–done right–are so good on their own that they do not need the embellishments (like wasabi or truffles or even garlic) that one so often encounters. This recipe gets it just right–enough tartness and saltiness to be interesting without taking away from what we like best about mashed potatoes–the potatoes themselves. Think of the classic presentation of Sandabs but with a starch as the delivery vehicle instead of a protein and you get the idea…..

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