A creamy mash with lively flavors.

2 lb. potatoes, peeled and cut into wedges
3 Tbls. butter
zest of one lemon
1 Tbls. lemon juice
2 Tbls. coarse wholegrain mustard
1/4 c. heavy cream
a little milk
kosher salt
freshly ground pepper

Boil the potatoes in salted water for about 20 minutes until tender. Drain and then put back in the pan over low heat to steam out any leftover water. Using your muscle and a fork, mash potatoes into small pieces, then add butter, lemon zest, lemon juice, mustard and cream. Mix using an electric beater, drizzling in a little milk as needed, until the potatoes are light and fluffy. Season to taste with salt and freshly ground black pepper.