- 1 1/2 lbs of Russet potatoes
- 10 cloves of garlic (crushed)
- 1/4 cup Lemon juice
- 1 TB white wine vinegar
- 3/4 tsp Ground white pepper
- 3/4 cup Extra Virgin Olive oil
- 2 tsp Salt
Boil potatoes with skins intact until easily pierced with a fork.
Remove from water and let cool.
The skins can be easily removed and discarded.
Puree garlic, vinegar and salt together.
When potatoes are cool, put them through a food mill or a potato ricer (I prefer the ricer, I like the texture better than the food mill)
Mix in White pepper then the Garlic puree.
Stir in the lemon juice.
While stiring with a spatula, slowly pour in the olive oil.
If mixture seems a little dry, add a little more olive oil.
Serve cold or at room temperature with warmed triangles of Flat Bread (Not Pocket Pita)
NOTE: Please do not make this with a standard Potato Masher, it will become extremely gummy almost like liquid plastic.