Tapenade skordalia

Tapenade skordalia

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Prep: 10 mins Cook: 20 mins


Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal527
  • fat41g
  • saturates6g
  • carbs34g
  • sugars2g
  • fibre4g
  • protein4g
  • salt1.8g
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  • 800g floury potatoes (such as Maris Piper), cut into even-sized chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 garlic cloves
  • 150ml extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 ½ tsp black or green olive tapenade


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

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

  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.

  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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