We think this is a great alternative to buttery potatoes—especially when the greenest, most pungent olive oil is used.
4 pounds potatoes, peeled and cut into 1-inch pieces
10 large sprigs of fresh basil
three 3-inch strips lemon zest removed with a vegetable peeler
salt to taste
1/2 cup to 1 cup very green extra-virgin olive oil plus additional for drizzling
1 cup picholine olives or other high-quality green olives, pitted and finely chopped
pepper to taste
1. Combine the potatoes, basil, and lemon zest with enough cold water to cover them by 2 inches in a Dutch oven. Bring the water to a boil and add salt. Simmer the potatoes for 20 minutes, or until tender.2. Drain the potatoes in a colander, reserving about 1 cup of the cooking water. Return the potatoes to the Dutch oven, and cook them over moderate heat until any excess liquid is evaporated. Discard basil and lemon zest.3. force the potatoes through a ricer into a bowl. Beat in the olive oil (exact amount depends on your taste), olives, salt and pepper to taste, and enough of the reserved cooking water to reach the desired consistency. Drizzle with green olive oil and serve hot.
We think this is a great alternative to buttery potatoes—especially when the greenest, most pungent olive oil is used. We, in fact, like to take the concept a step further, and fleck the already greenish mashed potatoes with little bits of good green olives. Serves 8