Greek Garlic Potato Dip with Olive Oil and Lemon

What you need

• 500 g (1 lb) floury potatoes, unpeeled, similar size
• 5 cloves garlic, peeled
• 1 tsp salt, plus extra for the cooking water
• 100 ml (1/2 cup) extra virgin olive oil, plus extra for drizzling
• 3 tbsp lemon juice
• 1 tbsp white wine vinegar

Method

Restated from the original video

1. 1

   Put the potatoes in a pot, cover with cold water, add a generous pinch of salt and bring to a boil.

2. 2

   Cook until a knife slides in easily, 20-25 min.

3. 3

   Meanwhile, crush the garlic with 1 tsp salt in a mortar, or on a board with the flat of a knife, to a smooth paste.

4. 4

   Scoop out a mug of the cooking water, then drain the potatoes.

5. 5

   Peel the potatoes while still hot, holding them in a cloth. Press them through a ricer, or mash very well, into a bowl.

6. 6

   Stir in the garlic paste, then beat in the olive oil in a thin stream, alternating with the lemon juice and vinegar.

7. 7

   Loosen with 3-4 tbsp of the cooking water until the dip is thick but spreadable. Taste and adjust the salt and lemon.

8. 8

   Serve warm or at room temperature, drizzled with more olive oil.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.