Mashed Potatoes With Black Olives Recipes

GOAT CHEESE & BLACK OLIVE MASHED POTATOES

Steps:

• Boil the potatoes with the thyme for 10 minutes.
• Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
• Reserve 1/3 cup potato water.
• Drain the potatoes and garlic.
• Mash potatoes and garlic until smooth.
• Stir in cream, goat cheese, olives, olive oil salt and pepper.
• If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.

OLIVE BUTTER MASHED POTATOES

Steps:

• Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash.
• Classic Mash
• Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

MASHED POTATOES WITH BLACK OLIVES

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.

OLIVE OIL MASHED POTATOES

Steps:

• Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven.
• Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot.

PROVENCIAL BLACK OLIVE AND FRESH THYME MASHED POTATOES

Steps:

• Put potatoes in a large saucepan and cover with cold water and bring to a boil.
• Reduce heat to med and cook until potatoes are very tender when stabbed with a fork, about 15 minutes.
• Drain well.
• Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over whip).
• Add the olives and thyme. Garnish with fresh thyme.
• Season generously with salt and pepper.
• According to Oprah this serves 12 to 15.

MASHED POTATOES WITH OLIVE OIL

Steps:

• Cover potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender, about 10 minutes; drain. Mash with a potato masher. Stir in oil; season with salt and pepper. Drizzle with oil.

OLIVE OIL MASHED POTATOES

Steps:

• Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

MASHED POTATOES WITH OLIVES, GARLIC AND HERBS

Steps:

• Marinate chopped olives in extra virgin olive oil for 30-60 minutes.
• Combine milk, cream and garlic cloves in a medium saucepan. Bring gently to a boil. Reduce heat to low and simmer until garlic cloves are soft, about 30 minutes. Remove garlic cloves and mash (or puree). Return mashed garlic to the milk and cream mixture. Add butter and stir until melted. Set aside and keep warm.
• To boil the potatoes, peel and cut into large pieces. Place in a 3-quart saucepan with cold water to cover. Add 1 teaspoon salt and bring to a boil. Lower the heat to a simmer and cook until potatoes are tender, about 20 minutes. Drain well, transfer to a mixing bowl and mash with potato masher.
• When the potatoes are mashed, gradually add the warm milk, cream, garlic and butter mixture. Continue to mash until creamy. Season with salt, pepper and herbs and then carefully fold in the marinated olives.
• Serve immediately or keep warm in the top of double boiler, covered with plastic wrap or foil, over simmering water until it's ready to be served.

MASHED POTATOES WITH GARLIC-OLIVE OIL

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.

OLIVE OIL MASHED POTATOES

Steps:

• Peel and quarter potatoes. Put potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender, 20 to 25 minutes.
• Reserve 1 cup cooking water, then drain potatoes in a colander and return to pot. Add oil, pepper, chives (if using), remaining 1/2 teaspoon salt, and 1/2 cup cooking water and mash with a potato masher or fork. Add more cooking water for a looser consistency.

MASHED POTATOES FLAVORED WITH OLIVE OIL

Steps:

• Place the potatoes and milk, salted to taste, in a large saucepan. Bring to a boil. Reduce to a simmer, cover and cook 25 minutes.
• Strain the potatoes and reserve the milk. Put the potatoes through a food mill or ricer, and transfer to a large saucepan.
• Heat the cream and olive oil in a small saucepan, and add them to the potatoes, stirring well with a wooden spatula. To obtain a looser consistency, stir in some of the reserved hot milk. Season with grated nutmeg, salt and freshly ground pepper. Serve hot.