Recipe - Mashed Potatoes With Green Olives And Olive Oil

4 pound White or Yukon gold potatoes
10 lg Fresh basil leaves
3 Strips lemon zest; (3")
1/3 cup Olive oil
1 cup Green olives; * see note
One half teaspoon Salt

*Use good quality green olives, such as French picholine, pitted and finely
chopped. 1. Peel the potatoes and cut into quarters. Put into a pan with
the basil leaves and lemon zest. Cover with water. Bring to a boil, cover
the pan and reduce the heat. Simmer about 15 to 20 minutes, or until the
potatoes are tender. 2. Drain the potatoes into a colander. Discard the
basil and lemon peel. Put into a large bowl and add the olive oil, green
olives and salt. Using an electric mixer or potato masher, mash the
potatoes coarsely. Serve hot.

NOTES : From "The Dean and DeLuca Cookbook" by David Rosengarten with Joel
Dean and Giorgio DeLuca. MC formatted 2/26/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times 2/26/97 Posted to MCRecipe Digest V1 #754 by The
Meades kmeade@idsonline.com on Aug 21, 1997