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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover potatoes with water in a 3-quart saucepan and bring to a boil over high heat. | 2. Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes. | 3. Drain, rinse with cold water and process through a ricer or mash thoroughly. | 4. Meanwhile, put garlic and salt in a large wooden bowl and pound with a pestle until thoroughly mashed. | 5. Gradually add potatoes and pound them with garlic. | 6. If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and vigorously mash or beat in with a wooden spoon. | 7. Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, vigorously mashing or beating. | 8. Using a fork, add pepper, mixing briskly until very smooth. | 9. Mix in more olive oil, or even some water, a little at a time, if sauce is too thick to use as a dip. | 10. Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week. | 11. Bring to room temperature several hours before serving. | 12. Spoon into a bowl and serve with fresh vegetables and pita for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2		peeled cut	-	-	-	-
garlic clove	6			-	-	-	-
kosher salt	1/2	teaspoon		-	-	-	-
egg yolk optional	1			-	-	-	-
extra virgin olive oil	3/4	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
white wine vinegar	3	tablespoons		-	-	-	-
white pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.