Fork-Crushed Purple Potatoes

Adapted from http://smittenkitchen.com

• 1 pound Purple Majesty or other purple potatoes, washed
• 4 small shallots, minced
• 2 tablespoons fresh-squeezed lemon juice
• 6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
• Fleur de sel to taste (regular sea salt is fine)
  
• White pepper to taste
• 2 tablespoons parsley, chopped

Preparation

1. 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.
   
2. 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, fleur de sel, and white pepper. Finish with parsley.