This hearty dip will impress you with its garlic taste. He’s good goes with fried fish, lamb kebabs, or you can just eat it with bread or vegetable sticks. Share with friends: 
Time: 35 minutes The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 brushed russet potato tubers (approximately 450 gr.)
- Salt as needed plus 1 tbsp. l and 1 tsp
- 8 chopped medium garlic cloves
- 3/4 Art. whole blanched almonds
- 1/2 tbsp. olive oil
- 1/2 tbsp. water
- 5 tbsp. l squeezed lemon juice
- 3 tbsp. l white wine vinegar
- Ground black pepper
Recipes with similar ingredients: potatoes, lemon juice, wine vinegar, garlic, almonds
Recipe preparation:
- Put potatoes in a medium-sized pot, pour 5 cm. cold water above the level of potatoes and salt well. Bring to a boil over high heat, reduce heat to maintain a low boil, and cook until soft, about 30 min., so that the potatoes are well cooked. Drain and lightly. cool. Peel the potatoes and discard them. Large tubers cut and pass through a cleaning sieve or press into a bowl medium size to make mashed potatoes.
- At this time, lightly sprinkle large garlic on a cutting board a pinch of salt and mash it into a fine paste with the side knife. In a food processor, combine garlic, almonds and butter and beat until you get the paste. Mix the oil mixture with the potatoes well, then add a tablespoon plus a teaspoon of salt, water, lemon juice and vinegar, salt and pepper to taste. Serve. Exit: 3 tbsp.
