Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
*Use good quality green olives, such as French picholine, pitted and finely chopped. 1. Peel the potatoes and cut into quarters. Put into a pan with the basil leaves and lemon zest. Cover with water. Bring to a boil, cover the pan and reduce the heat. Simmer about 15 to 20 minutes, or until the potatoes are tender. 2. Drain the potatoes into a colander. Discard the basil and lemon peel. Put into a large bowl and add the olive oil, green olives and salt. Using an electric mixer or potato masher, mash the potatoes coarsely. Serve hot. NOTES : From "The Dean and DeLuca Cookbook" by David Rosengarten with Joel Dean and Giorgio DeLuca. MC formatted 2/26/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #754 by The Meades on Aug 21, 1997
