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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 3 pounds yukon gold potatoes scrubbed and cut into chunks
- 4 cloves garlic halved
- 2 tablespoons capers drained and chopped
- 1/3 cup fresh parsley chopped
- 2 teaspoons lemon peel finely shredded
- 3 tablespoons EVOO
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lemon half
Method
- In a large saucepan cook potatoes and garlic in lightly salted boiling water, covered, for 20 to 25 minutes or until tender.
- Drain potatoes, reserving 1 cup water. Using a potato masher, mash potatoes to desired consistency. Add 2 Tbsp. of the olive oil, butter, salt, pepper, and enough of the reserved liquid to reach desired consistency. Stir to combine. Transfer to serving dish. Top with capers, parsley, and lemon peel. Drizzle with remaining olive oil. Squeeze over lemon juice before serving.
- From the Test Kitchen Make Ahead: Prepare as above, except transfer mashed potato mixture to a storage container; cover and chill up to 24 hours. Cover caper mixture and chill up to 24 hours. To serve, transfer potato mixture to a large saucepan; heat through. Transfer to serving dish and top with caper mixture and olive oil.
- Nutrition Facts (Lemon Garlic Mashed Potatoes) Per serving: 98 kcal cal., 4 g fat (1 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 4 mg chol., 130 mg sodium, 15 g carb., 2 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
