Always use floury potatoes when making mashed potatoes.

Serves 4

4 mashing potatoes, peeled and sliced into even-sized pieces
¼ cup milk, hot
¼ cup sliced sun-dried tomatoes
2 Tbsp sun-dried tomato oil, lite olive oil or vegetable oil
¼ cup sliced stuffed olives
freshly ground black pepper, to taste

Place potatoes in a heavy-based saucepan, cover with cold water and bring to the boil.
Reduce heat and simmer for 15-20 minutes or until soft. Drain.
Mash in milk, adding extra milk if necessary to make potatoes smooth and creamy.
Stir in sun-dried tomatoes, oil and olives.
Add pepper and serve.