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.

　　

Ingredients

serves 4

　　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 flat-leaf parsley

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.