Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds large russet potatoes, peeled, quartered

  2. 1/4 cup butter (1 stick), cut into 1-inch pieces

  3. 1/4 cup extra virgin olive oil

  4. 3/4 cup milk

  5. 1 tsp ground cumin

  6. 1/2 cup diced Kalamata olives, or other Greek pitted olive

  7. 1/4 cup minced fresh Italian parsley

  8. salt and *pepper, to taste

Instructions Jump to Ingredients ↑

  1. Add the potatoes to a large saucepan and fill with enough cold water to cover potatoes by 2-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender. Drain well and add back to the pan.

  2. Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter, and olive oil; mash briefly to break up the potatoes. Add the milk, cumin, olives, parsley, salt, and pepper to taste; and mash until smooth and fluffy.

  3. * freshly ground black pepper, white pepper, or cayenne pepper can be used according to desired taste and appearance.


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