Martha Stewart's Lemon and Caper Mashed Potatoes

Submitted by COOKGIRl

"From marthastewart.com."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 lbs yukon gold potatoes, peeled and quartered
• coarse salt
• 6 tablespoons unsalted butter
• 3⁄4 cup milk
• 2 teaspoons fresh lemon juice, plus
• 2 teaspoons finely grated lemon zest
• 3 tablespoons capers, drained and coarsely chopped (I skipped the chopping part)
• 1⁄4 cup coarsely chopped fresh flat-leaf parsley (fresh only!)
• fresh ground black pepper (I used white pepper)

directions

1. Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat.
2. 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.
3. Drain; place the potatoes back in the pot and using a potato masher or potato ricer, mash potatoes.
4. Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers.
5. Heat until butter is melted and the mixture is warm to the touch.
6. Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper.
7. Dot with remaining tablespoon butter just before serving.
8. Easy!

Reviews

[Linajjac]

These mashies are delish!! Loved them.

 

[El Commissionero]

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.

 

[Cook4_6]

These are wonderful!

 

[ChefLee]

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!