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Potato Purée with Extra Virgin Olive Oil

Ingredients

1 kg potatoes
¾ cup extra virgin olive oil – green fruity
¾ cup milk
1 tsp. salt
Freshly ground pepper
¾ cup grated kefalotyri cheese (hard cheese made from sheep’s milk)
Thyme or favourite herbs

Preparation

Boil potatoes, peel and mash. Do not use a food processor.

Slowly add olive oil, milk, salt, pepper and cheese and continue puréeing until the mixture is smooth.

Do not use a food processor to do the mixture because this will make a starchy and sticky purée. Use a hand masher.

Variations: Add chopped green olives to serve with chicken or fish.

Recipe from the book: “The secret of good health – Olive Oil” by Nikos & Maria Psilakis

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