Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3         pounds  potatoes -- (4 medium) peeled
                        and cut into 1-inch chunks
     1/3           cup  milk (approximate)
                        Salt and pepper -- to taste
  1 1/2    tablespoons  olive oil
  1              large  onion -- cut into thin
                wedges  
  1              small  green bell pepper -- seeded and cut into
  1               thin  strips
  1        large clove  garlic -- pressed
  2              small  tomatoes -- cut into 1/2-inch
                wedges  
     1/4           cup  small pimento-stuffed olives
  1              strip  orange peel -- (about 1 x 3 inches)
  1           teaspoon  dried basil
     3/4           cup  dry white wine
  2        tablespoons  chopped parsley

Preparation:

In 2-quart saucepan, cook potatoes in 2 inches boiling water, covered, just until tender, about 12 minutes; drain thoroughly. Shake pan over low heat 1 minute. Mash potatoes with electric hand mixer or potato masher until smooth; beat in milk. Season with salt and pepper; keep warm. Heat oil in large skillet over medium heat. Add onion, bell pepper and garlic; cook and toss 5 minutes. Mix in tomatoes, olives, orange peel and basil. Add wine and simmer about 5 minutes, stirring occasionally, until onions and bell pepper are crisp-tender. Remove orange peel. Season with salt and pepper. Mound potatoes in shallow serving bowl; spoon vegetables and juices over potatoes. Sprinkle with parsley.

Nutritional Information:

920 Calories (kcal); 22g Total Fat; (23% calories from fat); 18g Protein; 143g Carbohydrate; 0mg Cholesterol; 78mg Sodium