If you're looking to upgrade your holiday meals this year, this recipe is an incredibly simple way to elevate mashed potatoes with flavors everyone will love; even the capers slide in virtually undetected by picky eaters and can easily be omitted as a garnish. If capers aren’t your thing, consider substituting finely chopped Kalamata olives for that welcome hint of brine.
Lemon-Parsley Root Mashed Potatoes
Get the most out of your lemon zest by pulling it off in strips as opposed to grating it with a zester, which keeps the lemon oil intact; just be sure to chop it very finely with a chef’s knife.
Serves | 8 to 10 |
- 2 lbs Yukon gold potatoes, peeled and quartered
- 1 lb parsley root, peeled, tops removed, cut into 1-inch pieces
- 1 Tbsp kosher salt
- 4 Tbsp unsalted butter
- 1 cup heavy cream
- ¼ cup fresh lemon juice, strained
- 1 Tbsp plus 1½ tsp lemon zest
- 2 Tbsp plus 1 tsp capers, drained, divided
- salt and freshly ground black pepper
| Preparation | In a large soup or saucepan over high heat, add potatoes and parsley root. Add salt and enough water to cover roots by 2 inches. Bring to a full boil; cover and reduce heat to medium to boil for 20 minutes, until fork-tender. While roots cook, in a small saucepan over medium heat, add butter and cream and heat until butter has melted and liquid is hot; remove from heat, add lemon juice and zest.
Remove roots from heat and drain; transfer back to warm pan to dry. Mash using a potato masher until roots are combined with chunks remaining, taking care not to overwork. Pour in cream mixture and fold to combine. Roughly chop 2 tablespoons capers and fold into mixture; season generously with salt and pepper.
| To Serve | Place mashed potatoes in a large shallow serving bowl, check seasoning and adjust to taste and scatter remaining 1 teaspoon capers over top to garnish. Serve warm.