Tapenade skordalia

Drain the potatoes and allow to steam-dry for a couple of mins, then pass them through a ricer into a bowl (or see tip, below). Stir in the garlic paste and gradually add the olive oil, mixing thoroughly until you have creamy, light potatoes.

Step 4

Stir through the red wine vinegar and the tapenade. Keep warm under foil until ready to serve. This recipe goes well with Rosie's slow-roasted shoulder of lamb and braised summer veg. See recipes, right.

Potatoes

Garlic

Extra Virgin Olive Oil

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Tapenade skordalia

By

Rosie Birkett

Try a super smooth Greek alternative to mash with this rich potato purée, lashings of olive oil, a healthy dose of garlic and olive tapenade

Yield

4

Time

30 minutes

Rating

—

Potatoes

Garlic

Extra Virgin Olive Oil

Ingredients

800g floury potatoes (such as Maris Piper), cut into even-sized chunks

3 garlic cloves

150ml extra virgin olive oil

1 tbsp red wine vinegar

1 ½ tsp black or green olive tapenade

Instructions

Step 1

Bring a large pan of salted water to the boil, add the potatoes and cook for 20 mins or until tender.

Step 2

Meanwhile, crush the garlic with 1 tsp salt, using a pestle and mortar, to form a paste.

Step 3

Drain the potatoes and allow to steam-dry for a couple of mins, then pass them through a ricer into a bowl (or see tip, below). Stir in the garlic paste and gradually add the olive oil, mixing thoroughly until you have creamy, light potatoes.

Step 4

Stir through the red wine vinegar and the tapenade. Keep warm under foil until ready to serve. This recipe goes well with Rosie's slow-roasted shoulder of lamb and braised summer veg. See recipes, right.

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Extra Virgin Olive Oil

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