Black olive and feta potato mash

Black olive and feta potato mash

30 mins



  • 1kg Vivaldi potatoes, peeled, diced
  • 75g butter, chopped
  • 175ml milk or pouring cream, warmed
  • 80g pitted kalamata olives, finely chopped
  • 80g feta, crumbled
  • 2 teaspoons extra-virgin olive oil, to serve


  • Step 1

    Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 10 minutes or until tender. Drain in a colander.

  • Step 2

    Return potatoes to warm saucepan. Shake saucepan over low heat for 30 seconds or until excess moisture evaporates. Remove from heat.

  • Step 3

    Using a potato masher, roughly mash potatoes. Gradually add butter and mash until smooth. Add milk or cream. Beat with a wooden spoon until light and fluffy. Season with pepper. Stir in olives and feta. Drizzle with oil. Serve.

    Serving size: 4
    Recipe courtesy of

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