Recipe courtesy of Food Network Kitchen
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Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Directions

Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash.

Classic Mash

Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

Photograph by Kana Okada

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