Potato, olive & feta mash

Prep 20 mins | Cook 20 mins | Serves 4-6 as a side dish

1 kg brushed potatoes, peeled and chopped
75g butter, chopped and at room temperature
175 mls hot milk
75g pitted Kalamata olives, finely chopped
75g Greek feta cheese, crumbled
extra virgin olive oil, to serve

Step 1 Bring potatoes to the boil in a medium saucepan of salted water. Reduce heat and gently boil for 10-12 minutes until tender. Drain and return potatoes to pan. Shake pan over low heat for 30 seconds to dry potatoes. Remove from heat and roughly mash potatoes, gradually adding butter and mashing until smooth.

Step 2 Using a wooden spoon, beat in hot milk until light and fluffy. Season with pepper to taste. Swirl through olives and feta. Spoon into a serving bowl. Drizzle with a little extra virgin olive oil and serve.

Good for you ... Potatoes

A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.

A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.

Provides potassium which may help balance sodium from salty foods.