Prep 20 mins
Cook 30 mins
This recipe is from Food Network Kitchens, posted for 2005 Zaar World Tour. Times are estimates. This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebobs, or just simply with breadsticks.
- 1 lb russet potato, scrubbed
- 1 tablespoon kosher salt
- 1 teaspoon kosher salt
- 8 medium garlic cloves, minced
- 3⁄4 cup whole almond, blanched
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup water
- 5 tablespoons fresh lemon juice
- 3 tablespoons white wine vinegar
- fresh ground black pepper
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook?s knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
I made this using left over roasted garlic mashed potatoes, Added a whole bulb of roasted garlic and 2 raw garlic cloves. Used walnuts in place of the almonds. So so yummy! Thanks.