Recipe information
Yield
Serves 6
Ingredients
3 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
2/3 cup milk
4 1/2 tablespoons butter
2/3 cup chopped pitted brine-cured black olives (such as Kalamata)
2 tablespoons chopped Italian parsley
3 tablespoons olive oil
Preparation
Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.
