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Mashed Potatoes With Olives and Lemon

Mashed Potatoes With Olives and Lemon
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Serves 8| Hands-On Time: | Total Time:


  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.
By November, 2011

Nutritional Information

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

Quick Tip

The potatoes can be made up to 1 day in advance and refrigerated in an airtight container. To reheat, place in a microwave-safe bowl, cover with a damp paper towel, and microwave, stirring at 30-second intervals, until warm.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.