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 Potatoes on Provencal Recipe
I tenderly love potatoes in all types, so I could not pass by this version of mashed potatoes. I liked the result, the dish is piquant and delicious.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peel the potatoes and cut them into small cubes. Put it in a saucepan, cover with water so that it barely covers it. Bring to a boil, add salt and cook over low heat until fully cooked.
    Peel the potatoes and cut them into small cubes. Put it in a saucepan, cover with water so that it barely covers it. Bring to a boil, add salt and cook over low heat until fully cooked.
  2. With the finished potatoes, drain almost all the water (drain it in a bowl so that you can add it to the mashed potatoes if necessary). Mash the potatoes thoroughly.
    With the finished potatoes, drain almost all the water (drain it in a bowl so that you can add it to the mashed potatoes if necessary). Mash the potatoes thoroughly.
  3. Add fresh cream to it and stir well.
    Add fresh cream to it and stir well.
  4. Pour in the olive oil and mix thoroughly again.
    Pour in the olive oil and mix thoroughly again.
  5. Add the chopped parsley leaves.
    Add the chopped parsley leaves.
  6. And coarsely chopped olives (remove the seeds, if any). Add pepper and mix. Try it and, if necessary, add more salt. If desired, you can add lemon juice.
    And coarsely chopped olives (remove the seeds, if any). Add pepper and mix. Try it and, if necessary, add more salt. If desired, you can add lemon juice.
  7. Bon Appetit!
    Bon Appetit!
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