© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
4 pounds white or Yukon gold potatoes
10 large fresh basil leaves
3 strips lemon zest, about 3 inches
⅓ cup olive oil
1 cup green olives, good quality green olives, such as French picholine, pitted and finely chopped
½ teaspoon salt
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.
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.