If you are not having a turkey this season, but opting out for either lamb or ham, then these are the potatoes you should try.
- 3 lbs. Yukon Gold potatoes, peeled and chopped into chunks
- 3 cloves garlic, halved
- 3 tbsp. olive oil
- 2 tbsp. butter
- pinch of salt and pepper
- 2 tbsp. capers, drained and chopped
- 1/3 cup Italian parsley (flat leaf)
- 2 tsp. lemon peel, shredded
- 1 half lemon
In a large sauce pot, cook the potatoes and garlic in boiling water until tender.(20-25 minutes).
Drain the potatoes, but reserve 1 cup of the water. Mash with a potato masher to break them up, then place in your electric mixer beating until totally smooth, adding 2 tbsp. of the oil, butter, salt and pepper, and just enough of the reserved water to reach the desired consistency.
Transfer to a serving bowl, topping with the capers, parsley, lemon peel and drizzle the remaining oil over the top. Squeeze the lemon over the top just before serving.
This makes enough for 8, plus a little more for leftovers.