Tapenade skordalia
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
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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