Tapenade skordalia

• floury potatoes↗800g g

  (such as Maris Piper), cut into even-sized chunks

• garlic cloves↗3
• extra virgin olive oil↗150ml ml
• red wine vinegar↗1 tbsp tbsp
• black or green olive tapenade1 ½ tsp tsp

Step-by-step instructions

1. 1

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

2. 2

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

3. 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. 4

   Stir through the red wine vinegar and the tapenade. Keep warm under foil until ready to serve.