| Cook Time | 30 minutes |
| Servings |
Ingredients
- 7 pieces Potatoes
- Salt to taste
- Water for boiling potatoes
- 2 tablespoons Sour cream
- 2 twigs Parsley
- 12 pieces Green olives
- 1 slice Lemon juice
- 1 tablespoon olive oil
- Black pepper to taste
Ingredients
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Instructions
- We need to cook potatoes, from which we will make mashed potatoes. Potatoes clean, wash, cut into pieces arbitrarily. Spread in a saucepan, pour boiling water to cover the top of the potatoes about the thickness of a finger. Cook until tender, salt. It's about 20 minutes, depends on the potatoes.
- While the potatoes are cooking, cut the olives. If they are small, they can be cut in half. I cut it into quarters. Wash the parsley, dry with a paper towel, cut off the stalks and cut not very finely.
- The potato was boiled. Drain the water from it, but keep it. Make a puree, such an average density, as needed, pour the drained liquid. Do not forget that we will still add sour cream. I always use a wooden pusher, it is so ancient.
- Spread the sour cream. Connect.
- Turn the olives and parsley. Connect.
- The last-olive oil and squeeze from lemon wedges freshly squeezed juice. Pepper to taste and desire. If there are children, it is not necessary to do it. I peppered quite a bit with freshly ground black pepper. Mix everything thoroughly.
- Puree is ready, serve hot, shifting it into a bowl, which will serve. I decorated the top with whole olives and a sprig of parsley.
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