| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Potatoes, Vegetables, Mc | 8 | Servings |
INGREDIENTS
| 4 | lb | White or Yukon gold potatoes |
| 10 | lg | Fresh basil leaves |
| 3 | Strips lemon zest; (3") | |
| 1/3 | c | Olive oil |
| 1 | c | Green olives; * see note |
| 1/2 | ts | Salt |
INSTRUCTIONS
*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 [email protected] Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #754 by The Meades <[email protected]> on Aug 21, 1997
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