| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes | 6 | Servings | |
INGREDIENTS
| 1 | sm | Lemon |
| 1 | c | Flat-leaf parsley leaves; loosely packed |
| 1 | md | Garlic clove |
| 2 | lb | Small red potatoes; unpeeled and quartered |
| 1/2 | c | Heavy cream |
| 1 | Stick unsalted butter; room temperature | |
| 1 | ts | Kosher salt |
INSTRUCTIONS
1) Using a sharp vegetable peeler, cut away the zest of the lemon in strips, taking care not to include any of the bitter white pith. On a cutting board finely chop the zest with the parsley and garlic. 2) Place the potatoes in a medium saucepan and add enough water to cover them by 1 inch. Bring to a boil over high heat. Reduce the heat to moderately high and cook the potatoes until tender, approximately 15 minutes. 3) Drain the potatoes in a colander and return them to the sauce pan. Using a potato masher, mash potatoes over a very low heat, gradually incorporating the heavy cream and the butter. Stir in the salt and the gremolada and serve immediately.
A Message from our Provider:
“A Man’s Man is a Godly Man!”