Mashed potatoes with olive oil (Purée de pommes de terre à l'huile d'olive) from Pierre Franey's Cooking in France: The Companion Book to the Public Television Series (page 199) by Pierre Franey and Richard Flaste

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Michel Chabran's roasted monkfish (Lotte rôtie à la Michel Chabran); Marinated loin of pork Burgundy-style (Rôti de porc à la Bourguignonne)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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