Celery Crushed Potato

• 400 g Bintje potatoes or similar waxy potatoes, skin on
• 50 ml Extra virgin olive oil

Scrub the potatoes under cold running water, then cook in a steamer for 15–20 minutes until tender, depending on their size. Remove from the steamer and peel when cool enough to handle. Warm the extra virgin olive oil over a low heat in a heavy-based saucepan and add the potatoes, crushing with a fork into small pieces. Add the blanched celery and warm through. Season with salt, freshly ground