Name: Tapenade skordalia
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Greek
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

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Tapenade skordalia

Tapenade skordalia

Rosie Birkett

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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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

Gluten-free

Vegan

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Slow-roasted shoulder of lamb

A star rating of 4.3 out of 5.44 ratings

Braised summer veg

A star rating of 5 out of 5.2 ratings

Strawberry & white balsamic ice cream

A star rating of 3 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal527
fat41g
saturates6g
carbs34g
sugars2g
fibre4g
protein4g
salt1.8g

Method

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.

RECIPE TIPS

EASY MASHING

If you don't have a ricer, you can push the cooked potatoes through a sieve using the back of a ladle to get the same effect. For more tips on making mashed potato, watch the video here.

Recipe from Good Food magazine, June 2016

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