---

Olive Oil >  Potatoes >  Olive Oil Mashed Potatoes >

 

Olive Oil Mashed Potatoes

• 2 LBS potatoes, peeled, rinsed & quartered

• Water

• 1 C hot milk

• 4 TBS extra-virgin olive oil

• Salt & black pepper to taste

• Pinch of nutmeg

• 4-6 black olives, chopped into small pieces

Place quartered potatoes in a large cooking pot; add enough water to cover. Bring to a boil and cook potatoes until tender, about twenty minutes. Drain and return to cooking pot. Mash potatoes; gradually adding hot milk and olive oil. Season with salt and black pepper to taste. Add a pinch of nutmeg; mix well. Spoon mixture into a serving dish. Garnish with chopped black olives. Serve.

 

*Recipe derived from "The Goodness of Olive Oil" by John Midgley.

 

Related Links:

• Food Fare Culinary Collection: Olive Oil

• Food Fare Culinary Collection: The Potato

---

 

HOME |  Recipes | News & Updates | About Food Fare | Contact | Site Map