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
2 lbs Yukon gold potatoes, peeled and quartered
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.