Puree de Pommes de Terre a l’Huile d’Olive

Potato purée with olive oil

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Even mashed potatoes become more appetising when they come under a Mediterranean influence.


  • 3 large potatoes
  • 150 ml (¼ pint) extra-virgin olive oil


Boil the potatoes in salted water until cooked. Meanwhile gently heat all but 2 tablespoons of the oil together with the thyme, milk and half of the garlic. When the liquid is hot, remove from the heat. Cool and strain. Fry the shallots and remaining garlic in the rest of the olive oil until soft. D