Ingredients

• 2 medium Yukon Gold potatoes
• 1/4 cup milk, warmed
• 1/2 cup Beyond the Olive Artichoke Tapenade
• 1 Tbsp Beyond the Olive California Blend extra virgin olive oil
• Sea salt
• Fresh ground pepper

Directions

Cut potatoes into 2 inch pieces. In large saucepan, cook potatoes in lightly salted water until easily pierced with a fork. Drain. Mash potatoes in a bowl with the milk and olive oil until smooth and creamy. Add artichoke tapenade until well blended.

Salt and Pepper to taste.