Mashed Potatoes With Olives and Lemon

Mashed Potatoes With Olives and Lemon
Tom Schierlitz
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preparation
10
minutes
cooking
40
minutes
Serves 8

Ingredients

3
pounds
Yukon gold potatoes (about 6; peeled if desired), cut into 2-inch chunks
kosher salt and black pepper
1/2
cup
olive oil
1
tablespoon
finely grated lemon zest
1/2
cup
pitted green and black olives, quartered

Directions

  1. Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Reserving ½ cup of the cooking water, drain the potatoes and return them to the pot. 
  2. Add the olive oil, zest, reserved cooking water, 1 teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Fold in the olives.
Charlyne Mattox
October 2011

Nutritional Information

  • Per Serving
  • Calories 273
  • Fat 15 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 496 mg
  • Protein 4 g
  • Carbohydrate 31 g
  • Sugar 0 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 6 mg
What does this mean? See Nutrition 101.

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