1 pound Purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
3-4 tablespoons good extra-virgin olive oil
Sea salt to taste
White pepper to taste
2 tablespoons parsley, chopped
In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes.
Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency.
Fold in minced shallots, lemon juice, olive oil, sea salt, and white pepper. Finish with parsley.