Parmesan Olive Mashed Potatoes

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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

INGREDIENTS

  • 2 pounds Yukon Gold potatoes

  • 2 pounds Russet potatoes

  • 1½ teaspoon salt, or to taste

  • 1 cup hot whole milk, or more if needed

  • ½ cup crème fraiche

  • 2 tablespoons extra virgin olive oil

  • ¾ cup grated Parmesan cheese

  • Freshly ground black pepper

  • 15 Kalamata olives, pitted and slivered

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.