Mashed Potatoes With Olives and Lemon


  1. 3pounds Yukon gold potatoes (about 6; peeled if desired), cut into 2-inch chunks
  2. kosher salt and black pepper
  3. 1/2cup olive oil
  4. 1tablespoon finely grated lemon zest
  5. 1/2cup pitted green and black olives, quartered


  1. Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Reserving ½ cup of the cooking water, drain the potatoes and return them to the pot.
  2. Add the olive oil, zest, reserved cooking water, 1 teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Fold in the olives.

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