Olive Oil > Potatoes > Olive Oil Mashed Potatoes >
Olive Oil Mashed Potatoes
2 LBS potatoes, peeled, rinsed & quartered
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.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map