1 sm Lemon
1 c  Flat-leaf parsley
- leaves; loosely packed
1 md Garlic clove
2 lb Small red potatoes;
- unpeeled and quartered
1/2 c  Heavy cream
1    Stick unsalted butter;
- room temperature
1 ts Kosher salt

1) 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. 2) 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. 3) 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.