Paul Wilson, Serves 6
1k peeled floury potatoes eg Binji, Maris piper or Dutch cream cut into even size pieces
1 teaspoon of pink lake salt
Cold water to cover
4 cloves of peeled garlic
150 ml milk
175 ml Mount Zero Rosemary pressed olive oil
Optional garnish - handful of chopped pitted olives or some dried rosemary
1/Bring the potatoes &garlic to the boil cook for 20 mins until very soft
2/Drain into a colander and shake removing all the water & return to the pan over a low heat to absorb any additional water for 1 min. Place the potatoes into a ricer or mouli
3/Crush the potatoes into a bowl with a cloth underneath to secure & keep warm covered with glad wrap
4/In a separate pan warm your milk gently over a low heat then add your olive oil to the warm milk then gradually add this olive oil & milk mixture with a wooden spoon
5/Whip as much air into the mash till all the oil &milk has been absorbed & the potatoes are aerated with a silky finish serve piping hot
