Photo: James Wojcik

Parmesan Olive Mashed Potatoes

The best way to get fluffy mashed potatoes is to push the cooked spuds through a ricer, though it is not as easy as it looks. You can work out your arm and back muscles while you work on dinner!  Photo: James Wojcik


  • Prep Time: 25 minutes
  • Total Time: 50 minutes
  • Servings: 4

Preparation

  1. Scrub potatoes, cut in half and place in a large pot. Cover with cold water and add ½ teaspoon salt. Bring to a boil and simmer until tender, about 25 minutes. Drain and let cool enough to slip off the skins. Put through a ricer and return to cooking pot. Add hot milk and stir to combine. Stir in crème fraiche, olive oil, and parmesan. Season with salt and pepper, to taste. Stir in olives and serve immediately. Add more milk if needed to achieve a creamy consistency.

Add a comment

By submitting a comment you grant The Modern Cook a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.