Olive oil cream

250g potatoes (medium sized)

1 egg yolk
300 cc Lagarde olive oil
Salt and pepper, to taste

Place peeled potatoes in a large pot of boiling salt water for 10 minutes (save the potato water when finished cooking). Process the potatoes adding 150 cc of the cooking water,the egg yolk, and salt and pepper.

Top with the olive oil (optional: add a tablespoon of heavy cream and fresh herbs). Perfect for a side dish next to poultry.