2 lb. Yukon Gold potatoes, peeled and quartered
coarse salt
6 tbsp. unsalted butter
3/4 c. milk
2 tsp. freshly squeezed lemon juice plus 2 tsp. finely grated lemon zest
3 tbsp. capers, drained and coarsely chopped
1/4 c. coarsely chopped fresh flat-leaf parsley
freshly ground pepper

Boil potatoes until done in your usual manner. Drain, then mash potatoes.

In medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest and capers. Heat until butter is melted and the mixture is warm to the touch. Fold the milk mixture and parsley into the mashed potatoes and season with salt and pepper. Dot with remaining tablespoon butter just before serving.

The broth created from the boiled potatoes makes wonderful gravy.