Tuesday, January 27, 2015


3 medium potatoes (about 1 pound), unpeeled
3 cloves garlic
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup milk

1.  Boil, steam or microwave potatoes until tender.  Drain.

2.  Meanwhile, pound garlic and salt in a mortar and pestle until smooth, or, chop the garlic and salt together on a board and use the flat side of the knife blade to press garlic into a paste.

3.  When potatoes are cool enough to handle, halve and spoon out flesh.  Push flesh through sieve into large bowl.  Whisk in oil, juice and garlic mixture then milk.  Season with salt and white pepper.

prep + cook time 40 minutes
makes 3 cups
tip We used russet potatoes, also known as Idaho
serving suggestions Pita bread and raw vegetable sticks. 

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