Mrs. Potato Head w/ Olives & Thyme
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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
sea salt
1 tbsp of fresh thyme leaves, chopped
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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.
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Remember Mrs. Potato Head?
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Comments
GLUG?? A new word? But it fits perfectly. Sounds and looks great.
Mil
His books always say a "glug" of oil.
Just think of the noise the oil makes when you pour it out and it stops, like a glug (or gulp!).
Sam
LL