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Fresh Parsley and Caper Mashed Potatoes

Scott Phillips

Servings: 4

Briny capers add zip to rustic, buttery mashed potatoes. Serve them with Pork Tenderloin Provençal, or with grilled steak or chicken.


  • 1-1/4 lb. red potatoes, cut into 1-inch pieces (leave skins on)
  • Kosher salt
  • 4 oz. crème fraîche
  • 1 Tbs. unsalted butter
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 1 Tbs. capers, drained, rinsed, and chopped
  • 1 tsp. whole-grain Dijon mustard
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 50
  • Sodium (mg): 200
  • Carbohydrates (g): 24
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 4


  • Put the potatoes in a 4-quart saucepan, and add water to cover by 1 inch. Add 1 Tbs. salt, bring to a boil, and cook until tender, about 15 minutes.
  • Drain, return the potatoes to the saucepan, and mash with the crème fraîche, butter, parsley, capers, and mustard. Season to taste with salt and pepper.


Rate or Review

Reviews (6 reviews)

  • BethLynn | 09/20/2018

    These are the absolute best mashed potatoes, especially when you have no gravy. Love these with any meat at all . I use sour cream instead of creme fraiche

  • BethLynn | 10/29/2017

    I make these with plain ole Idaho potatoes, and can seldom find creme fraiche, so use sour cream, the grainy mustard and parsely, butter and garlic salt, and tad of whole milk. PERFECT.

  • Krispie | 03/19/2017

    This recipe was delicious. I will definitely make again.

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