Mediterranean Mashed Potatoes with Goat Cheese and Olives
Fragrant
herbs, tangy goat cheese, and salty black olives make for mashed potatoes
that are truly addictive. For easy preparation, look for pitted kalamata
olives in the deli section of your supermarket. These potatoes go
particularly well with roast lamb and chicken.
1 1/2 pounds Yukon
Gold or all-purpose potatoes, peeled and quartered
1 tablespoon fresh thyme leaves or 1 teaspoon dried
4 garlic cloves, peeled
1/4 cup hot heavy cream
4 ounces mild white goat cheese, crumbled
1/3 cup pitted kalamata olives, coarsely chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. In a saucepan, cover the potatoes and thyme with water. Bring to a boil, reduce the heat, cover, and cook 10 minutes. Add the garlic and cook 5 to 10 minutes longer, until the potatoes are tender. Reserve 1/3 cup cooking water. Drain the potatoes and garlic into a colander.
2. Return the hot potatoes and garlic to the pan. Mash with a potato masher until smooth. Stir in the cream, goat cheese, olives, olive oil, salt, and pepper. If needed, mix in enough of the reserved cooking water to make the potatoes fluffy.
Excerpted from 50 BEST MASHED POTATOES by Sarah Reynolds Copyright© 1997 by Sarah Reynolds. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
