Mashed potatoes with green olives and olive oil
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | White or Yukon gold potatoes |
| 10 | larges | Fresh basil leaves |
| 3 | Strips lemon zest; (3\") | |
| ⅓ | cup | Olive oil |
| 1 | cup | Green olives; * see note |
| ½ | teaspoon | Salt |
Directions
*Use good quality green olives, such as French picholine, pitted and finely chopped. 1. Peel the potatoes and cut into quarters. Put into a pan with the basil leaves and lemon zest. Cover with water. Bring to a boil, cover the pan and reduce the heat. Simmer about 15 to 20 minutes, or until the potatoes are tender. 2. Drain the potatoes into a colander. Discard the basil and lemon peel. Put into a large bowl and add the olive oil, green olives and salt. Using an electric mixer or potato masher, mash the potatoes coarsely. Serve hot.
NOTES : From "The Dean and DeLuca Cookbook" by David Rosengarten with Joel Dean and Giorgio DeLuca. MC formatted 2/26/97 by MsRooby@...
Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #754 by The Meades <kmeade@...> on Aug 21, 1997
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