Mashed Potatoes with Olives, Garlic and Herbs

[Guest guest]

Mashed Potatoes with Olives, Garlic and Herbs

 

1 cup chopped pitted black ripe olives

3 tablespoons extra virgin olive oil

8 to 12 cloves garlic, peeled and smashed

1 cup milk

1 cup cream

3 pounds Yukon Gold potatoes, peeled and cut into large pieces

1 tablespoon kosher salt

8 tablespoons unsalted butter

1/2 teaspoon white or black pepper

1 tablespoon chopped fresh marjoram or winter savory or Italian parsley

 

Marinate chopped olives in extra virgin olive oil for 30 to 60 minutes. Combine

milk, cream and garlic cloves in a medium saucepan. Bring gently to a boil.

Reduce heat to low and simmer until garlic cloves are soft, about 30 minutes.

Remove garlic cloves and mash (or purée). Return mashed garlic to the milk and

cream mixture. Add butter and stir until melted. Set aside and keep warm.

To boil the potatoes, peel and cut into large pieces. Place in a 3-quart

saucepan with cold water to cover. Add 1 teaspoon salt and bring to a boil.

Lower the heat to a simmer and cook until potatoes are tender, about 20 minutes.

Drain well, transfer to a mixing bowl and mash with potato masher.When the

potatoes are mashed, gradually add the warm milk, cream, garlic and butter

mixture. Continue to mash until creamy. Season with salt, pepper and herbs and

then carefully fold in the marinated olives.Serve immediately or keep warm in

the top of double boiler, covered with plastic wrap or foil, over simmering

water until it’s ready to be served. Yields 6 servings.