Recipe By : Christie Aspegren, Sep 1993, AOL Round Robin
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Lemon
1 c Flat-leaf parsley leaves --
- loosely pack
1 cl Garlic
2 lb Small red potatoes --
- unpeeled and quarter
1/2 c Heavy cream
1/2 c Unsalted butter --
- room temperature
1 ts Kosher salt
Using a sharp vegetable peeler, grate 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.
Place the potatoes in a medium saucepan and add enough water to cover
them by 1". Bring to a boil over high heat. Reduce the heat to
moderately high and cook the potatoes until tender, approximately
15 minutes.
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.
