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Potato Purée with Extra Virgin Olive Oil

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Potato Purée with Extra Virgin Olive Oil

Ingredients

  • 1 kg (2lb) potatoes

  • 180 ml (3/4 cup) extra virgin olive oil – green fruity

  • 180 ml (3/4 cup) milk

  • 5 ml (1 tsp) salt

  • Freshly ground pepper

  • 180 ml (3/4 cup) grated kefalotyri cheese (hard cheese made from sheep’s milk)

  • Thyme or favourite herbs

Preparation

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

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

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

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

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