Lemon-Caper Mashed Potatoes

Ingredients
2 large russet potatoes, scrubbed and cubed
2 tablespoons capers plus splash of caper brine
1 clove garlic, minced
Zest of 1 lemon
1 tablespoon olive oil
Salt and pepper, to taste

Instructions
1. Place potatoes in large pot of water, bring to boil, and cook until tender, about 20 minutes.  Drain, reserving 1 cup of cooking liquid. 

2. Return potatoes to pot and mash.  Add remaining ingredients and stir.  Add reserved potato water until potatoes are desired consistency. 

Comments
This recipe is from Elise’s Kitchen.  It was tasty, the capers and lemon added a nice flavor punch.  We all enjoyed them and leftovers were eaten, but I must say that this won’t be a recipe that comes to mind in the future when I’m trying to figure out a way to prepare potatoes for dinner.  They were good, just nothing to write home about if you know what I mean. 

Shown here with Eye Round Roast and Horseradish Cream Sauce.

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