Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
First published in Wish April 2006
food
Buttermilk Olive Smashed Potatoes
Olives give these potatoes pizzazz.
Ingredients
| 1-3/4 | pounds Yukon Gold potatoes, peeled and quartered |
| 3/4 | cup buttermilk |
| 1/2 | cup chopped brine-cured black olives (not canned) |
| 2 | tablespoons unsalted butter |
Instructions
- Place potatoes in a large pot of cold salted water. Bring to a boil and cook for 10-15 minutes or until easily pierced by the tip of a knife.
- Drain potatoes, return to cooking pot and toss over moderate heat until excess moisture evaporates.
- Add buttermilk and smash potatoes until almost smooth. Add remaining ingredients and stir to combine. Taste and adjust seasoning if needed.
Nutritional information
Nutrients per serving (with 3/4 cup green beans, 1 cup smashed potatoes): 770 calories, 37 g fat, 56 g protein, 49 g carbohydrates, 7 g fibre. High source of fibre. Excellent source of vitamins B6, B12 and D.
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