Lemon and caper mashed potatoes

To keep mashed potatoes warm for up to 2 hours, place them in a heatproof bowl over a pot filled with 3 inches of barely simmering water; cover to seal in the steam.

2 pounds Yukon Gold potatoes, peeled and quartered

Coarse salt and freshly ground pepper

6 tablespoons unsalted butter

3 / 4 cup milk

2 teaspoons fresh lemon juice, plus

2 teaspoons finely grated lemon zest

3 tablespoons capers, drained and coarsely chopped

1 / 4 cup coarsely chopped fresh flatleaf Parsley

• Place the potatoes in a large saucepan, and fill with enough water to cover the potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until the potatoes are tender when pierced with a paring knife, about 15 minutes. Drain; using a potato masher or potato ricer, mash the potatoes.
• Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter and the milk, lemon juice, zest, and capers. Heat until the butter is melted and the mixture is warm to the touch.
• Fold the milk mixture and the parsley into the mashed potatoes, and season with salt and pepper. Dot with the remaining tablespoon butter just before serving.

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