Potato and olive mash

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

Quantity	Ingredient
1 teaspoon	fresh thyme leaves

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.
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.
Transfer to a serving dish and drizzle with extra olive oil, if desired. Sprinkle with thyme and pepper and serve immediately.