Ingredients
- 4 lb white or possibly Yukon gold potatoes
- 10 lrg fresh basil leaves
- 3 x strips lemon zest (3" ea.) removed with a vegetable peeler
- 1/3 c. extra virgin olive oil
- 1 c. good quality green olives such as French picholine pitted and finely minced
- 1/2 tsp salt
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Mashed Potatoes With Green Olives And Olive Oil
Servings: 6
Directions
- 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 min, or possibly till the potatoes are tender.
- Drain the potatoes in a colander. Throw away the basil and lemon peel. Put into a large bowl and add in the extra virgin olive oil, green olives and salt. Using an electric mixer or possibly potato masher, mash the potatoes coarsely. Serve warm.
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