Prep 15 mins
Cook 20 mins
- 907.18 g yukon gold potatoes, peeled and quartered
- coarse salt
- 88.74 ml unsalted butter
- 177.44 ml milk
- 9.85 ml fresh lemon juice, plus
- 9.85 ml finely grated lemon zest
- 44.37 ml capers, drained and coarsely chopped (I skipped the chopping part)
- 59.14 ml coarsely chopped fresh flat-leaf parsley (fresh only!)
- fresh ground black pepper (I used 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; place the potatoes back in the pot and 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.
Really delicious! The lemon zest adds a nice dimension and a complex flavor that reminded me of gremolata. We used small russet potatoes, didn't even bother peeling them, and it was still great.
These are wonderful!
This is caper-licious!!! I love capers and they go great in mashed potatoes!!! I used medium sized Idaho potatoes instead of Yukon Golds and I used half-n-half in place of milk so they tasted extra creamy! Loved this recipe, will definitely make again!! Thanks, Cookgirl!