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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes. | 2. Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste. | 3. Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer. | 4. Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste. | 5. To finish – stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only. | 6. I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	4		washed scrubbed peeled	-	-	-	-
garlic clove	6 -12		raw chopped	-	-	-	-
almond	1	cup	raw	1927.12	0.0	0.0	218.0
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
lemon juice	5	tablespoons		16.775	5.2613	0.2669	0.183
extra virgin olive oil	1/2	cup	pressed	-	-	-	-
pepper			ground	-	-	-	-
sea salt				-	-	-	-
cilantro	1	bunch	chopped chopped	-	-	-	-

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