Martha Stewart's Lemon and Caper Mashed Potatoes

"From marthastewart.com."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.
  • Easy!

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Reviews

  1. Linajjac
    These mashies are delish!! Loved them.
     
  2. 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.
     
  3. Cook4_6
    These are wonderful!
     
  4. 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!
     
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