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Olive-Thyme Potatoes

Makes: 8  to 10  servings Prep 15 mins Start to Finish 45 mins
Olive-Thyme Potatoes


  • 5 pounds  russet potatoes, peeled and cut into 2-inch pieces
  • 2 teaspoons  kosher salt, plus more for boiling potatoes
  • 3/4 cup  whole milk, heated, plus more as needed
  • 4 tablespoons  extra-virgin olive oil
  • 1/4 cup  chopped kalamata olives
  • 1 teaspoon  chopped fresh thyme


1. Place potatoes in a large pot, cover with cold water by 2 inches and bring to a boil; add salt. Simmer until fork-tender but not falling apart, about 30 minutes; drain.

2. Transfer potatoes to a large mixer bowl and, using whisk attachment, beat on medium speed until finely crumbled. Add milk, extra-virgin olive oil, and 2 teaspoons salt; beat until just smooth, adding more milk as needed for a light, creamy texture.

3. Stir in kalamata olives and fresh thyme. Makes 8 to 10 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)265,
  • Fat, total(g)8,
  • chol.(mg)2,
  • sat. fat(g)1,
  • carb.(g)45,
  • fiber(g)6,
  • pro.(g)6,
  • sodium(mg)494,
  • Percent Daily Values are based on a 2,000 calorie diet