Potato and olive mash

Potato and olive mash

By
From
The Potato Cookbook
Serves
4-5 as a side dish

This garlic and olive rendition takes mashed potato to new heights of flavour. It’s great with steak or roast chicken.

Ingredients

Quantity Ingredient
6 medium floury potatoes, peeled and cut into 3 cm pieces
3 garlic cloves, peeled and left whole
1/2 teaspoon salt, for the cooking water
60ml olive oil, plus extra to serve
35 grams grated parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, plus extra to serve
80 grams kalamata black olives, pitted and chopped

To serve

Quantity Ingredient
1 teaspoon fresh thyme leaves

Method

  1. Put the potatoes, garlic and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and garlic, reserving 250 ml of the cooking water, and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Mash until smooth.
  2. With a wooden spoon, stir the olive oil, parmesan, sea salt and pepper into the potatoes until smooth. Beat in enough of the reserved cooking water to give a creamy consistency, starting with 125 ml. Stir in the olives. Taste and add more sea salt and pepper if required.
  3. Transfer to a serving dish and drizzle with extra olive oil, if desired. Sprinkle with thyme and pepper and serve immediately.
Tags:
Potato
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