1 hour ago
Tuesday, March 1, 2011
I am not a mashed potato person. Not sure why, but give me roasted over mashed any day.
However, I am a "smashed" potato person. Huh?
Maybe it's the act of getting my aggressions out by smashing the potatoes w/ their jackets still on then adding fresh herbs and olive oil to make them much healthier that turns me on.
Serve along side a roast chicken or roast pork loin, and let me know what you think.
You won't miss the butter or cream.
Smashed Potatoes w/ Olives & Thyme:
1 lb. of small yellowfin or Yukon gold potatoes
handful of good Greek olives (green or black, pits removed), finely chopped
a few glugs of olive oil
1 tbsp of fresh thyme leaves, chopped
Boil the little yellow potatoes with the skins on in salted water (about 23 minutes for soft). Drain in a colander then put them back in the pot.
With a potato masher, smash the potatoes to a nice rough consistency.
Pour in a few glugs of olive oil (about 1/4 cup).
Add the olives, and season with sea salt. Mix in the thyme and taste to adjust seasonings. Serve immediately.
Remember Mrs. Potato Head?