Steps
- Peel and cut 800g of starchy potatoes into even chunks. Boil in salted water for 20 minutes, until tender.
- Meanwhile, pound 3 garlic cloves with 1 teaspoon of salt into a paste.
- Drain the potatoes and steam-dry for 2 minutes, then pass through a ricer. Mix in the garlic paste, then gradually beat in 150ml of extra-virgin olive oil.
- Stir in 1 tablespoon of red wine vinegar and 1½ teaspoons of black olive tapenade until creamy.