Pesto mashed potato

Peel and halve your potatoes. Put them into a pan of salted, boiling water and cook for about 10 to 15 minutes until tender and cooked through. Drain well then return to the pan and mash with 1 tablespoon of extra virgin olive oil, a splash of milk and 2 tablespoons of the classic green pesto. If you like your mash on the creamy side keep adding in a splash more milk until you get the consistency you’re looking for.

This mash is delicious with loads of dishes, but I absolutely love it with some juicy pork chops.