Shelly's Recipe

Fresh Parsley and Caper Mashed Potatoes

Category: Potatoes

1-1/4 lb. red potatoes, cut into 1-inch pieces (leave skins on)
Kosher salt
4 oz. crème fraîche
1 Tbs. unsalted butter
1 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. capers, drained, rinsed, and chopped
1 tsp. whole-grain Dijon mustard
Freshly ground black pepper

(1) Put the potatoes in a 4-quart saucepan, and add water to cover by 1 inch. Add 1 Tbs. salt, bring to a boil, and cook until tender, about 15 minutes.

(2) Drain, return the potatoes to the saucepan, and mash with the crème fraîche, butter, parsley, capers, and mustard. Season to taste with salt and pepper.