This is by no means a pretty dish, but this is moorish nonetheless. 

Take 500g Jersey Royals (or other new potato variety) and boil in their skins till tender.

In the meantime, in a frying pan drizzled with some olive oil gently fry together a small bunch of slivered spring onions,  and a large handful of finely chopped mixed herbs (mint, chives, parsley) till they start to soften. Add two finely chopped garlic cloves and stir around till the they become fragrant.

Once the potatoes are done, drain and add to the herb mixture. Mash the potatoes coarsely (either using a masher or a large fork), add a large dollop of sour cream, and season with sea salt and pepper, and stir till combined. You can optionally add 1tbs finely chopped capers, or I like to use a caper paste, which is similar in texture to an olive tapenade.

Serve as a side or on its own.