Makes 6-8 Portions of Kalamata Olive Mashed Potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/2 pounds large russet potatoes, peeled, quartered
- 1/4 cup butter (1 stick), cut into 1-inch pieces
- 1/4 cup extra virgin olive oil
- 3/4 cup milk
- 1 tsp ground cumin
- 1/2 cup diced Kalamata olives, or other Greek pitted olive
- 1/4 cup minced fresh Italian parsley
- salt and *pepper, to taste
Preparation:
Add the potatoes to a large saucepan and fill with enough cold water to cover potatoes by 2-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender. Drain well and add back to the pan.Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter, and olive oil; mash briefly to break up the potatoes. Add the milk, cumin, olives, parsley, salt, and pepper to taste; and mash until smooth and fluffy.
* freshly ground black pepper, white pepper, or cayenne pepper can be used according to desired taste and appearance.
