*  Exported from  MasterCook  *

            Mashed Potatoes with Green Olives and Olive Oil

Recipe By     : Seattle Times 2/26/97
Serving Size  : 8    Preparation Time :0:00
Categories    : Potatoes                         Vegetables
               Mc

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      pounds        white or Yukon gold potatoes
 10      large         fresh basil leaves
  3      strips        lemon zest -- (3")
    1/3  cup           olive oil
  1      cup           green olives -- * see note
    1/2  teaspoon      salt

*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 [email protected]

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.