PROVENCIAL BLACK OLIVE AND FRESH THYME MASHED POTATOES
Make and share this Provencial Black Olive and Fresh Thyme Mashed Potatoes recipe from Food.com.
Provided by katie in the UP
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put potatoes in a large saucepan and cover with cold water and bring to a boil.
- Reduce heat to med and cook until potatoes are very tender when stabbed with a fork, about 15 minutes.
- Drain well.
- Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over whip).
- Add the olives and thyme. Garnish with fresh thyme.
- Season generously with salt and pepper.
- According to Oprah this serves 12 to 15.
Nutrition Facts : Calories 368.2, Fat 27.5, SaturatedFat 16.6, Cholesterol 84.9, Sodium 203.6, Carbohydrate 28.3, Fiber 3.7, Sugar 1.2, Protein 4.1
GOAT CHEESE & BLACK OLIVE MASHED POTATOES
This is a truly wonderful potato recipe! The combination of the herbs, olives and goat cheese is delicious.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes with the thyme for 10 minutes.
- Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
- Reserve 1/3 cup potato water.
- Drain the potatoes and garlic.
- Mash potatoes and garlic until smooth.
- Stir in cream, goat cheese, olives, olive oil salt and pepper.
- If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.
MASHED-POTATO CAKES WITH OLIVES AND CAPERS
Categories Cake Olive Potato Side Sauté Vegetarian Quick & Easy Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cakes, serving 2
Number Of Ingredients 7
Steps:
- Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender. Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste. Scoop the mixture by 1/4-cup measures, form the scoops into 1/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden. Serve the cakes with the lemon.
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