- potatoes - 900 Grams
- Butter - 6 Art. spoons
- milk - 3/4 Cups
- freshly squeezed lemon juice - 2 teaspoons
- lemon peel - 2 teaspoons (finely grated)
- capers - 3 st. spoons
- fresh parsley - 1/4 cup
- Salt and freshly ground pepper - - To taste
Put the potatoes in a large saucepan and pour enough water to cover the potatoes. Bring to a boil over high heat. Add a large amount of salt, reduce the heat and cook until the potatoes become soft and not easily pierce with a knife, about 15 minutes. Drain the water. Make the mashed potatoes. Meanwhile, in a medium saucepan over medium-high heat, mix 5 tablespoons of butter, milk, lemon juice, zest and capers. Cook until the oil has melted and the mixture does not heat up. Add the milk mixture together with parsley in mashed potatoes, season with salt and pepper. Mix with the remaining butter immediately before serving.
Servings: 4