1.5kg yellow potatoes, cut into 2 ½ cm cubes
2 tbsp butter
Salt and pepper, to taste
¼ cup whole milk
1 cup grated parmesan cheese
4 tbsp pesto
¼ cup sun-dried tomatoes, chopped
2 spring onions, sliced
About 60g ripe olives, sliced
Extra virgin olive oil, for drizzling
1 Place the potatoes in a large pan and cover with water. Bring to the boil, then reduce to simmer and cook until the potatoes are tender, about 15 to 20 minutes. Remove from the heat and drain in a colander. Return the potatoes to the pan.
2 Add the butter, salt and about 3 tablespoons of milk. Mash with a potato masher until smooth and fluffy. Stir in the parmesan and pesto. Add more milk as needed.
3 Return the pan to the heat and gently stir in the remaining ingredients. Cook for a further 2 to 3 minutes to heat through and serve.