Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1 large russet potato, peeled, cubed
3 4x3x1-inch slices day-old French bread, crusts trimmed, cubed
1/2 cup water
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 cups (packed) fresh Italian parsley
1 small white onion, quartered
1 large garlic clove, halved
2 tablespoons drained capers
1/3 cup extra-virgin olive oil
Baguette slices
Preparation
Step 1
Cook potato in medium saucepan of boiling salted water until tender, about 20 minutes. Drain. Return to pan and mash until smooth. Transfer 3/4 cup mashed potato to large bowl.
Step 2
Place bread in medium bowl. Add 1/2 cup water, lemon juice, and vinegar. Let stand 10 minutes to soften. Blend bread, parsley, onion, garlic, and capers in processor to smooth paste. Mix into mashed potato in large bowl. Mix in oil. Season with salt and pepper. Cover; chill at least 3 hours or overnight. Serve with baguette slices.
