Using a jar of stuffed olives in place of salt
is a unique way to add flavor, not just salt.
The olives turn the potatoes slightly green.
I serve these potatoes on Saint Patrick's day.
6 Yukon Gold potatoes
6 cups water for boiling
1 (6 ounce) jar stuffed green olives, drained
2 tablespoons unsalted butter
1/4 cup milk or cream
After washing and peeling potatoes,quarter them
and place in a soup pot with enough water to cover.
Bring to a boil then reduce heat and cook until tender.
Chop olives in a food processor into desired texture.
Drain potatoes, add in butter, milk and chopped olives.
Mash together and keep covered until serving.