Potatoes Gremolada
From: Christie Aspegren, September 93 Round Robin (AOL)
Yield: 6 servings

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 (1/2 cup) unsalted butter; room temperature
1 tsp kosher salt

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.

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.

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.