Martha Stewart's Lemon and Caper Mashed Potatoes
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photo by Linajjac
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![photo by ChefLee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/32/04/37/pich8iztH.jpg)
- 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
- 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!
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
COOKGIRl
United States