MASHED POTATOES WITH BLACK OLIVES
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.
PROVENCIAL BLACK OLIVE AND FRESH THYME MASHED POTATOES
Make and share this Provencial Black Olive and Fresh Thyme Mashed Potatoes recipe from Food.com.
Provided by katie in the UP
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put potatoes in a large saucepan and cover with cold water and bring to a boil.
- Reduce heat to med and cook until potatoes are very tender when stabbed with a fork, about 15 minutes.
- Drain well.
- Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over whip).
- Add the olives and thyme. Garnish with fresh thyme.
- Season generously with salt and pepper.
- According to Oprah this serves 12 to 15.
Nutrition Facts : Calories 368.2, Fat 27.5, SaturatedFat 16.6, Cholesterol 84.9, Sodium 203.6, Carbohydrate 28.3, Fiber 3.7, Sugar 1.2, Protein 4.1
OLIVE OIL MASHED POTATOES
Make and share this Olive Oil Mashed Potatoes recipe from Food.com.
Provided by diner524
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, onion, and garlic in salted water over high heat. Cook until tender, 15 minutes. Drain potatoes, reserving 1 cup cooking water. Return potatoes to pot over medium heat, and briefly to evaporate excess moisture.
- Off heat, add oil and cayenne. Mash potatoes to desire consistency, adding reserved cooking water as needed if potatoes are too dry.
Nutrition Facts : Calories 213.8, Fat 10.4, SaturatedFat 1.5, Sodium 31.4, Carbohydrate 28.2, Fiber 3.1, Sugar 2.6, Protein 3.4
GARLIC-THYME MASHED POTATOES
Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 55m
Yield Serves 8 to 10; makes about 10 cups
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
- Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
- In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.
THYME ROASTED POTATOES
Make and share this Thyme Roasted Potatoes recipe from Food.com.
Provided by ChefCrittersMom
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F and place a backing pan on rack in lower third.
- Toss together all ingredients in a bowl; season with salt and pepper.
- Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
- Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).
GOAT CHEESE & BLACK OLIVE MASHED POTATOES
This is a truly wonderful potato recipe! The combination of the herbs, olives and goat cheese is delicious.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes with the thyme for 10 minutes.
- Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
- Reserve 1/3 cup potato water.
- Drain the potatoes and garlic.
- Mash potatoes and garlic until smooth.
- Stir in cream, goat cheese, olives, olive oil salt and pepper.
- If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.
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