- 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
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.