INGREDIENTS
3 pounds unpeeled red potatoes, cut into 1-inch pieces
1/2 cup butter
2 tablespoons olive oil
1 1/2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons Giuliano Nonpareil Capers, roughly chopped
3 tablespoons flat-leaf parsley, finely chopped
DIRECTIONS
1. Place potatoes in salted water to cover in an 8-quart soup pot, and bring to a boil over medium-high heat. Reduce heat, and simmer 20 minutes or until tender; drain.
2. Return potatoes to pot, and cook over low heat, stirring occasionally, about one minute until potatoes are dry. Remove from heat, and roughly mash potatoes with butter, olive oil, cream, salt, and pepper. Stir in 2 tablespoons of chopped capers along with 2 tablespoons of the chopped parsley.
3. Transfer the mashed potatoes to a large serving bowl and garnish with remaining chopped capers and parsley. (If making ahead, transfer potatoes to a baking dish, cover with foil and refrigerate. When ready to serve remove from refrigerator and let stand for 30 minutes. Bake at 350 degrees for 30-45 minutes until heated through. Transfer to a serving bowl and garnish with chopped capers and parsley.)
Serves 8 as a side dish