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Print Recipe
 Mashed Potatoes with Olives and Parsley Recipe
This puree is good to serve as a side dish on a festive table and surprise guests. On weekdays, you will delight your loved ones with this delicious side dish!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Egyptian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Egyptian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. We need to cook potatoes, from which we will make mashed potatoes. Peel the potatoes, wash them, and cut them into random pieces. We put it in a saucepan, pour boiling water so that the potatoes cover the top with a thickness of about a finger. Cook until tender, add salt. It will take about 20 minutes, depending on the potato variety.
    We need to cook potatoes, from which we will make mashed potatoes. Peel the potatoes, wash them, and cut them into random pieces. We put it in a saucepan, pour boiling water so that the potatoes cover the top with a thickness of about a finger. Cook until tender, add salt. It will take about 20 minutes, depending on the potato variety.
  2. While the potatoes are cooking, chop the olives. If they are small, they can be cut in half. I cut it into quarters. Wash the parsley, dry it with a paper towel, cut off the stalks and cut them not very finely.
    While the potatoes are cooking, chop the olives. If they are small, they can be cut in half. I cut it into quarters. Wash the parsley, dry it with a paper towel, cut off the stalks and cut them not very finely.
  3. The potatoes were cooked. Drain the water from it, but keep it for yourself. Make a puree, of such medium density as you need, pour in the drained liquid. Do not forget that we will also add sour cream. I always use a wooden pusher, it's so ancient.
    The potatoes were cooked. Drain the water from it, but keep it for yourself. Make a puree, of such medium density as you need, pour in the drained liquid. Do not forget that we will also add sour cream. I always use a wooden pusher, it's so ancient.
  4. Spread with sour cream. Plug.
    Spread with sour cream. Plug.
  5. Turn the olives and parsley over. Plug.
    Turn the olives and parsley over. Plug.
  6. Last of all, olive oil and freshly squeezed juice squeezed from a slice of lemon. Pepper to taste and desire. If there are children, it is not necessary to do this. I sprinkled a little freshly ground black pepper. Mix everything thoroughly.
    Last of all, olive oil and freshly squeezed juice squeezed from a slice of lemon. Pepper to taste and desire. If there are children, it is not necessary to do this. I sprinkled a little freshly ground black pepper. Mix everything thoroughly.
  7. The puree is ready, serve hot, transferring it to the bowl in which you will serve. I decorated the top with whole olives and a sprig of parsley.
    The puree is ready, serve hot, transferring it to the bowl in which you will serve. I decorated the top with whole olives and a sprig of parsley.
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