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6 large russet potatoes, peeled
olive or vegetable oil
2 red bell peppers, finely chopped
3 tbsp chopped pitted green or black olives
2 garlic cloves, minced
1/2 cup 18% cream
1/4 cup butter
1/4 tsp salt
1/4 tsp pepper
Cut potatoes into quarters and place in a large saucepan. Cover with water. Cover and bring to a boil, then reduce heat to medium. Boil, partially covered, until fork-tender, 18 to 20 minutes.
Meanwhile, lightly coat a large frying pan with oil and set over medium heat. Add peppers, olives and garlic. Stir often until peppers are soft, 5 minutes. Add cream and butter. Increase heat to medium-high. Stir often until cream is hot and butter is melted, 1 to 2 minutes. Set aside.
When potatoes are cooked, drain well. Mash potatoes in a bowl with a potato masher until very smooth. Stir in hot olive-cream mixture. Taste and add salt and pepper as needed. If making ahead, loosely cover with plastic wrap and refrigerate overnight. Reheat in microwave, stirring often.
Calories 373, Protein 5.2g, Carbohydrates 51.9g, Fat 17.3g, Fibre 0.4g.
These full-flavoured potatoes are sophisticated enough for the holidays. Scatter with some chopped fresh herbs or green onions to dress them up.