Ingredients:
1 3/4 lbs red potatoes ( about 3 large)
4 large dry-cured black olives
1/4 cup olive oil
1/4 cup milk
1/2 teaspoon salt
freshly ground white pepper
Directions:
Peel potatoes and cut into sixths; place in saucepan, cover with cold water and drain; refill with cold water to cover and bring to a boil; cook until tender, 15-20 minutes.
While potatoes are cooking, pit olives, if necessary, and dice finely, about 1/16″; just before potatoes are cooked, heat milk and olive oil together.
Drain potatoes and shake them around in the pan until they become as dry as possible; coarsely mash with a potato masher or put through a ricer; add milk mixture, salt and pepper; mash until smooth and fluffy.
Adjust seasoning; plate or put in serving bowl and sprinkle with olives.
Servings: 5-6
Time preparation: 20 min.
Time total: 40 min.