Potato Purée with Extra Virgin Olive Oil
Ingredients
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1 kg (2lb) potatoes
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180 ml (3/4 cup) extra virgin olive oil – green fruity
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180 ml (3/4 cup) milk
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5 ml (1 tsp) salt
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Freshly ground pepper
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180 ml (3/4 cup) grated kefalotyri cheese (hard cheese made from sheep’s milk)
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Thyme or favourite herbs
Preparation
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1. Boil potatoes, peel and mash. Do not use a food processor.
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2. Slowly add olive oil, milk, salt, pepper and cheese and continue puréeing until the mixture is smooth.
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3. Do not use a food processor to do the mixture because this will make a starchy and sticky purée. Use a hand masher.
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4. Variations: Add chopped green olives to serve with chicken or fish.
