Mashed Potatoes with Olive Oil and Spring Onions (6)

A Turkish dish from ” Arabesque” by Claudia Roden. It can be served hot or cold as part of a Mezze or as a side dish.

Mashed Potatoes with Olive Oil and Spring Onions (6)
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Mashed Potatoes with Olive Oil and Spring Onions (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Boil the potatoes whole in salted water until soft. Drain, reserving about half a cup of the cooking water.
  2. Mash the potatoes and beat in the oil. Season to taste and add a little of the cooking water, enough to make a soft and slightly moist texture.
  3. Stir in the spring onions and parsley and serve hot or at room temperature.
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