3 lbs. russet potatoes, (about 6 large)
2 small sweet peppers, preferably 1 red and 1 green
3 tbsp. chopped green and or black olives
1 tbsp olive or vegetable oil
2 crushed garlic cloves
1/2 cup half and half or table cream
1/3 cup butter
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Makes 6 Servings

Recipe from Chatelaine Cook Book

Peel the potatoes and cut them into quarters.  Place the potatoes in a saucepan and fill with water to cover.  Add a pinch of salt, set over high heat and bring to a boil.  When the water is boiling, cover and boil gently for 15 to 20 min. or until potatoes can be easily pierced with a fork.

While the potatoes are cooking, finely chop the sweet peppers and olives. Set aside.  Heat the olive oil in a frying pan set over med. heat.  Add the peppers, olives and garlic.  Sauté, stirring often, for about 5 min. until the peppers are soft.

Then, add the cream and butter and increase heat to med. high.  When the cream is hot and butter has melted, remove from the heat and set aside. 

When the potatoes are cooked, drain well.  Mash the potatoes in a bowl, using a potato masher, until very smooth.  Stir in the olive and cream mixture.  Taste and add the salt and pepper as needed.  This dish goes very well with steak or lamb chops.