Ingredients:
500g floury potatoes (eg Maris Piper), peeled and cut into equal-sized chunks
3 tbsp single cream
50g unsalted butter, cubed
70g whole, pitted, black olives
75g sun-dried tomatoes, coarsely chopped
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of salted water to a boil. Add the potato chunks and cook for about 16 minutes, or until just tender. Turn into a colander and allow to drain then return to the pan and place over low heat. Heat gently whilst tossing to dry the potatoes for a few seconds.
Take off the heat and mash roughly then pass the potatoes through a potato ricer (or a sieve) into a clean bowl or pan. Heat the cream in a small pan until almost boiling then pour over the potatoes. Add the butter pieces, olives and sun-dried potatoes and mix thoroughly together.
Season to taste with salt and black pepper, turn into a dish and serve.
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