Food

Provencial Black Olive and Fresh Thyme Mashed Potatoes

Created by Rori Trovato

Try this delicious recipe!

Servings: Serves 12–15

Ingredients

2 pounds (about 5 to 6) Idaho potatoes , peeled and cut into 1-inch chunks

1 cup heavy cream , brought to a boil and kept warm

6 tablespoons butter , softened to room temperature

Salt and cracked black pepper

1/2 cup pitted Nicoise olives or Kalamata olives , chopped rough

1 1/2 teaspoons fresh thyme

Directions

In a large saucepan place, cover the chopped potatoes with cold water and bring to a boil, reduce heat to medium and cook until potatoes are very tender when stabbed with a fork, about 15 minutes. Drain well. Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over-whip).

Add the olives and thyme. Garnish each serving with a sprig of thyme. Season generously with salt and pepper and serve immediately.

From the November 2002 issue of O, The Oprah Magazine