Ingredients
-
2 medium russet potatoes, peeled and cut into 3/4 inch cubes
-
Salt
-
1/2 cup almonds (I used sliced)
-
4-6 cloves garlic
-
Juice from 2 lemons
-
3/4 cup olive oil
-
Minced flat leaf parsley, for garnish
-
Warmed pita bread
Equipment
|
Directions
- Preheat oven to 350 degrees. Rinse cut potatoes in a colander until the water runs clear.
- Place potatoes in a pot and cover with 2 inches of water, salted heavily, like sea water. Heat on high until boiling, then reduce heat to medium and simmer 10-15 minutes, or until fork tender.
-
Drain and rinse with cold water. Place potatoes in a single layer on a 13x9 baker and place in the oven for about 6 minutes to dry the potatoes out.
-
Meanwhile, in a food processor, combine the almonds, garlic, and lemon juice. Process for a few minutes or until it becomes a paste.
-
Once the potatoes come out of the oven, put them into a large mixing bowl and mash well, until potatoes are smooth.
- Pour almond mixture into a medium size mixing bowl, then slowly add the olive oil until the mixture is completely blended. (If mixture breaks, add 1 tablespoon of cold water at a time until mixture incorporates.)
-
Immediately add almond mixture to mashed potatoes and fold in with a rubber spatula until it all comes together.
- Fill a ramekin and top with parsley garnish. Serve immediately with toasted pita bread pieces.
|
