Mediterranean mashed potatoes

Ingredients for 4 servings:

• 1 kg floury potatoes
• 125 ml olive oil, a little more if necessary
• 1 handful of black olives, finely chopped
• n. B. salt, pepper
• 1 stalk parsley, flat-leaf, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with olives

Wash the potatoes and boil them for 15 to 20 minutes, depending on their size, until tender, then let them cool slightly and peel them. While the potatoes are cooking, halve the olives and then finely dice them. Wash the parsley, shake them dry, and finely chop them. Press the peeled potatoes through a potato ricer or mash them with a potato masher, then stir in the olive oil. You may need to add more olive oil, depending on the potatoes and their consistency. Season with salt and pepper. Mix the olives and parsley with the salad. We like to eat it with cutlets, but it also tastes good with fish. Served with a leaf salad, it makes a delicious, albeit not exactly low-fat, meal.