*  Exported from  MasterCook  *
 
              Mashed Potatoes with Green Olives and Olive Oil
 
 Recipe By     : Seattle Times 2/26/97
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Potatoes                         Vegetables
                 Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        white or Yukon gold potatoes
   10      large         fresh basil leaves
    3      strips        lemon zest -- (3“)
      1/3  cup           olive oil
    1      cup           green olives -- * see note
      1/2  teaspoon      salt
 
 *Use good quality green olives, such as French picholine, pitted and finely
 chopped.
 1.  Peel the potatoes and cut into quarters.  Put into a pan with the basil
 leaves and lemon zest.  Cover with water.  Bring to a boil, cover the pan
 and reduce the heat.  Simmer about 15 to 20 minutes, or until the potatoes
 are tender.
 2.  Drain the potatoes into a colander.  Discard the basil and lemon peel.
 Put into a large bowl and add the olive oil, green olives and salt.  Using
 an electric mixer or potato masher, mash the potatoes coarsely.  Serve hot.
 
 
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 NOTES : From ”The Dean and DeLuca Cookbook" by David Rosengarten with Joel
 Dean and Giorgio DeLuca. MC formatted 2/26/97 by MsRooby@sprintmail.com

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