Description
A delicious Greek dip made with mashed gold potatoes, garlic, and almonds, perfect served as an appetizer.
Ingredients
Scale
- 1 lb gold potatoes, peeled and cubed
- kosher salt
- 3 ounces blanched almonds (or shelled walnuts)
- 3 to 6 garlic cloves or roasted garlic
- 1/4 cup plus 2 tbsp fresh lemon juice
- 3/4 cup Greek extra virgin olive oil
- 1 green onion, trimmed and thinly sliced (for garnish)
- Fresh chopped parsley (for garnish)
- Zest of 1 lemon (for garnish)
Instructions
- Prepare and cook the potatoes. Place cubed potatoes in a big colander and rinse with cold water until the water is clear. Transfer to a saucepan and add water to cover the potatoes by at least 2 inches. Salt the water well. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 10 to 15 minutes or until the potatoes are well cooked through (test by inserting a knife, it should break the potatoes with no resistance). Drain the potatoes in the same colander and rinse again with hot water for 30 seconds. Set the potatoes aside for 5 to 7 minutes to allow excess moisture to evaporate.
- Make the garlic and almond paste. While potatoes are cooling, combine almonds, garlic, large pinch of kosher salt, and lemon juice in the small bowl of a food processor fitted with a blade. Run processor until the garlic and almonds turn into a paste.
- Mash the potatoes. Using a potato masher or a food mill, mash the potatoes thoroughly.
- Combine mashed potatoes with extra virgin olive oil and garlic-almond paste. To the mashed potatoes, add about 1/2 of the olive oil, a little bit at a time, mixing well with a wooden spoon. Add the garlic and almond paste and mix well. Then add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Taste and add more kosher salt if needed. Mix well to combine.
- Add garnish and serve. Transfer the mashed potato dip into a serving bowl or dish. Add a generous drizzle of extra virgin olive oil and top with chopped green onions, parsley, and lemon zest. Serve at room temperature or chilled.
Notes
- For a smoother consistency, consider passing the mashed potatoes through a ricer instead of mashing them.
- This dip can be made ahead of time and stored in the fridge until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: blanching, mashing
- Cuisine: Greek
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 1g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg