Yield: about 2 cups
Servings: 4 to 6 as a side, or enough to top 24 crostini
This rich mash works well as a side, but my favorite way to serve it is heaped on crostini for a robust nibble.
To make crostini, slice a thin baguette or ficelle on the bias into 1/2-inch-thick pieces—you should end up with about 24. Brush the tops with olive oil and bake at 400°F for about 8 minutes, until lightly browned and crisp.
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