Best Mashed Potatoes with Green Olives
But listen up: don’t blend the olives too finely. What this mash is all about is the little crunch the olives give it. Once you’ll taste it, you’ll understand what I’m talking about here.
Love olives? Then check out my beef stew with red wine and olives!
- 2 lbs potatoes for mash (900 g)
- 9 oz green olives (250 g), pitted
- 3 large garlic cloves
- good quality olive oil
- Peel and rinse the potatoes. Cut them into smaller pieces.
- Bring a large and high pan of water to a boil. Season with a pinch of salt. When the water is boiling, add the chopped potatoes and peeled garlic cloves. Then put a lid on the pan.
- Cook the potatoes for 12 to 15 minutes or until tender depending on how small you cut the potatoes. In the meantime add the pitted green olives to a blender.
- Pulse a few times until you get a rough mix. Don't blend the olive into a pulp but keep them chunky.
- Put the olives aside until needed later. Then drain the cooked potatoes and garlic cloves.
- Transfer both to the same hot pan and add the blended green olives. Drizzle with a little olive oil. Season with pepper, salt and some nutmeg.
- Mash up all the ingredients. Add extra olive oil to taste until the potato mash is smooth but still a little chunky. Then check the seasoning and add extra pepper, salt or nutmeg to taste if necessary. Transfer the mash to a large serving dish or bowl and serve.