Cook The Book: Olive Oil Mashed Potatoes With Coarse Pepper And Wispy Scallions

1. 1

   Put the potatoes and a pinch of salt in a large saucepan and fill with water. Bring the water to the boil and cook the potatoes for 12-15 minutes until tender.

2. 2

   Meanwhile, put the peppercorns on a chopping board. Place the flat side of the blade of a chef's knife on top and, using the base of your palm, press down firmly and a little to the side, to crush the peppercorns.

3. 3

   Drain the potatoes, then transfer them to a large bowl and immediately mash with a fork, or put them through a ricer. Stir in 1 tablespoon of salt, then, stirring until combined, drizzle in the oil. Serve warm with the spring onions, extra salt, pepper and an extra drizzle of oil on top.

* Per serving · 4 servings · Values may vary.

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