1 small Lemon
1 cup Flat-leaf parsley leaves, loosely packed
1 medium Garlic clove
2 lb Small red potatoes, unpeeled and quartered
1/2 cup Heavy cream
1 Stick unsalted butter, room temperature
1 tsp Kosher salt
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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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