| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Mc, Potatoes, Vegetables |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
White or Yukon gold potatoes |
| 10 |
|
Fresh basil leaves |
| 3 |
|
Strips lemon zest, 3" |
| 1/3 |
c |
Olive oil |
| 1 |
c |
Green olives, * see note |
| 1/2 |
t |
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 MsRooby@sprintmail.com Recipe
by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #754 by The
Meades <kmeade@idsonline.com> on Aug 21, 1997
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