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Ingredients

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

Goes well with

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