Herb-flavoured mashed potatoes, olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
Ingredients
For
6
personnes
- 900 g of potatoes suitable for mashing (Agata, Bintje, Monalisa, Marabel, etc.)
- 6 cl of olive oil from the Baux-de-Provence Valley – ripened olives PDO
- 2 large tablespoons of finely chopped chives
- 2 heaped tablespoons of chopped parsley
- 25 g of chopped olives from the Baux-de-Provence Valley PDO
- 1 teaspoon of coarse salt for the cooking water
- 3 pinches of salt
- Freshly ground pepper
Tip
We recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence, PDO, for its flavours of candied olive, black olive, olive paste, cocoa, mushrooms, cooked artichokes, truffles and sourdough bread. You can also use an olive oil from Aix-en-Provence – matured olives PDO or from Provence – matured olives PDO.
Instructions
- Wash and peel the potatoes, then cut them into cubes. Place the cubes in a large saucepan, cover with water and add coarse salt.
- Cook for 15 to 20 minutes, depending on the size of the pieces.
Drain the potatoes and return them to the saucepan.
- Mash them coarsely using a potato masher, leaving some small pieces.
Add the olive oil, herbs and chopped olives, then mix together.
- Adjust the seasoning with salt and pepper.
Tip
We recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence, PDO, for its flavours of candied olive, black olive, olive paste, cocoa, mushrooms, cooked artichokes, truffles and sourdough bread. You can also use an olive oil from Aix-en-Provence – matured olives PDO or from Provence – matured olives PDO.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
For this recipe, we recommend cracked olives from the Vallée des Baux-de-Provence PDO. These olives are distinctive in that they are deliberately cracked before being flavoured with fennel. Don’t have any? Then opt for PDO olives de Nîmes or PDO Lucques du Languedoc.
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