Basque Mashed Potatoes - cooking recipe

Ingredients

4 baking potatoes, peeled
4 Tbsp. butter, divided
1/2 c. chicken or vegetable broth
1/4 c. white wine
salt and white pepper
1 small green pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1 fresh tomato, cut into wedges
8 green pimento-stuffed olives, sliced
1/4 c. Parmesan cheese

Preparation

Cut up potatoes and boil until tender, about 20 minutes. Drain and blend in 2 tablespoons butter, broth and wine with a potato masher.
Additional hot water may be added for the desired consistency.
Season with salt and pepper to taste.
Butter a shallow serving dish; spoon in the potatoes and keep warm.
In a frying pan, quickly saute green pepper, onion and garlic in the remaining butter.
Do not brown.
Add the tomato and olive slices, warming through.
Make a well in the center of the potatoes for the vegetable mixture.
Sprinkle with Parmesan cheese.
Serves 8.