| 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.
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