Ingredients
- 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
Directions
- 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 taste.com.au