A small Greek mezze portion of hand-mashed potato with garlic, almonds, lemon and olive oil.
80 gPotato
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1 cloveGarlic
10 gAlmonds
1.25 cupsWater
2 tspLemon Juice
1 tbspDressing oil
To tasteSalt
Cut the potato into 2 cm pieces and put in a small saucepan with the water and a little salt. Bring to a boil, then simmer for 15-18 minutes, until the potato breaks easily under a fork.
Drain well and leave the potato in the warm empty pan off the heat for 5 minutes to release steam. Meanwhile, pound the almonds, garlic, lemon juice and a little salt into a fine paste in a mortar.
Mash the potato thoroughly by hand with a fork or potato masher. Do not blend the potato, which would make it gluey. Gradually beat in the oil, then the almond-garlic paste.
Let the dip cool until just warm or at room temperature. Serve the entire small bowl as one mezze portion, rather than a complete main meal.