Seared octopus with creamy potatoes, olives and tomatoes

Serve as a starter or a larger main course, as I did.
INGREDIENTS FOR 2
1 KG OCTOPUS

COURT BOUILLON
1 CARROT
1 CELERY STALK
HALF AN ONION
A FEW PEPPERCORNS
1/2 LEMON
PARSLEY STALKS
CREAMY POTATOES
4 POTATOES
MILK AS NEEDED
BUTTER
SALT
PEPPER
GARNISH
SUN-DRIED TOMATOES IN OIL
PITTED OLIVES
EXTRA VIRGIN OLIVE OIL
I boil water with all the vegetables for about twenty minutes, then remove them to avoid oxidation. I wash the octopus and remove the beak in the centre of the tentacles and the eyes. I dip it up and down several times to curl the tentacles, immerse completely, cover and simmer for about 40/50 minutes. I turn off the heat and let it cool in its water.I remove it from the water.I remove the more gelatinous parts.I separate the tentacles and cut up the head.I sear the octopus on a hot griddle until golden with a lovely crust.For the creamy potatoes, I boil them in salted water, mash into a small saucepan and add a large knob of butter. I gradually whisk in boiling milk by hand until fluffy and soft. Do not blend: the mash becomes gluey. Choose your preferred consistency and adjust salt and pepper.I put a generous portion of creamy potatoes in the centre of the plate, using a serving ring.I arrange the seared tentacles, add olives and dried tomatoes and drizzle with oil.