Provencial Black Olive And Fresh Thyme Mashed Potatoes Recipes

MASHED POTATOES WITH OLIVE OIL AND HERBS

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.

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.

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.

PROVENCAL POTATOES

Steps:

• Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
• Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
• Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.

GARLIC-THYME MASHED POTATOES

Steps:

• Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
• Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
• In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

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:

• 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.