You will love this delicious green olive and olive oil potato mash… I call it my best mashed potatoes ever! It’s a highly surprising combo maybe but worth every second of your time! Try it out!
I bet that you will like my favorite and best mashed potatoes below. It’s also a family favorite. And once you’ve tasted it, you will pray that you had made even more of it.
It’s so good, believe me! I’ve even cooked this potato side dish for people who are not fond of olives at all, but they loved this mash.
It’s a great side for grilled or pan fried fish by the way, this olive mash.
But why would you want to add olives to mashed potatoes?
Why not, you mean! Some people add cooked carrots, spinach, broccoli, kale or whatever vegetable to their mash. So why not try and add a handful of green olives?
You could even add black olives if you like.
Red meat and black olive mash sound like a great combo.
Best Mashed Potatoes with Green Olives
But listen up: don’t blend the olives too much or you will turn them into a paste.
What this mash is all about is that little crunch the olives bits give it. The moment you taste it, you will understand what I’m talking about here.
You will love this delicious green olive and olive oil potato mash… I call it my best mashed potatoes ever! And I have every reason to do so. It’s a highly surprising combo maybe but worth every second of your time!
Try it out!
Do you love recipes with green 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.