Idaho Potato Commission
Mediterranean Kalamata Olive Mashed Potatoes
Recipe courtesy of Michael and Wendy Jordan, Executive Chefs, Rosemary's Restaurant, Las Vegas, NV Yield: 6 servings
Ingredients
- 3 lbs. Idaho Potatoes, peeled and cut into 1/4-inch chunks
- 1 cup Low-fat yogurt
- 1/2 cup Extra virgin olive oil
- Salt and white pepper
- 1 cup Kalamata olives, julienned
- 1 Tbsp. Chives, thinly shaved
Directions
- Cover the potatoes with cold water. Bring to a boil and simmer until fork tender (about 7-10 minutes). Drain and mash. Put back into the pot. Add yogurt and olive oil. Mix well using a hand mixer. Season with salt and white pepper to taste. Fold in the olives last as they will discolor the mashed potatoes. Garnish with chives. Taste and Enjoy!
Estimated Nutritional Analysis per Serving:
401 calories, 6g protein, 43g carbohydrate, 24g fat, 3mg cholesterol, 346mg sodium