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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.