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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel potatoes and cut into sixths; place in saucepan, cover with cold water and drain; refill with cold water to cover and bring to a boil; cook until tender, 15-20 minutes. | 2. While potatoes are cooking, pit olives, if necessary, and dice finely, about 1/16"; just before potatoes are cooked, heat milk and olive oil together. | 3. Drain potatoes and shake them around in the pan until they become as dry as possible; coarsely mash with a potato masher or put through a ricer; add milk mixture, salt and pepper; mash until smooth and fluffy. | 4. Adjust seasoning; plate or put in serving bowl and sprinkle with olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	1 3/4	3/4		-	-	-	-
black olive	4		dry-cured	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
salt	1/2	teaspoon		-	-	-	-
white pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.