Mashed Potato With Roasted Capsicum & Olives

Ingredients
1 red capsicum
1kg russet or all purpose potatoes
100g pitted black olives, chopped
4 cloves garlic, chopped
100ml olive oil
8 leaves sweet basil
salt and pepper to taste

Method
1. Roast the capsicum in the oven at 200°C until the skin is blackened. Remove and place in a plastic container. Cover with lid and allow to cool before peeling away the skin. Chop roughly.

2. Boil potatoes until cooked. While still hot, peel and masj roughly with a fork. Add the chopped capsicum, olives and garlic. Add the oil in a steady steam as you mash the potato. Tear up the basil leaves and add to the mash. Season to taste with salt and pepper.

3. Alternatively you can roast or bake the potatoes instead of boiling. Pierce potatoes with fork before baking to allow steam to escape and prevent splitting.