Ingredients:

• 2 medium russet potatoes, peeled and cut into chunks
• 4–6 cloves garlic, minced (adjust to taste)
• 1/3 cup olive oil
• 2 tbsp lemon juice
• Salt to taste
• chopped parsley or a drizzle of olive oil for garnish

‍ Instructions:

1. Boil the potatoes:
   • Place the potato chunks in a pot of salted water and bring to a boil.
   • Cook until fork-tender, about 15–20 minutes. Drain and let them steam dry for a minute.
2. Mash the potatoes:
   • While still warm, mash the potatoes using a potato ricer or masher until smooth. Let cool slightly.
3. Make the garlic paste:
   • In a mortar and pestle (or food processor), crush the garlic with a pinch of salt until it becomes a smooth paste.
4. Combine:
   • Gradually mix the garlic paste into the mashed potatoes.
   • Slowly drizzle in the olive oil while stirring constantly to emulsify.
   • Add the vinegar (or lemon juice), and continue mixing until creamy.
   • Adjust salt and acid to taste. If it’s too thick, stir in a little cold water to lighten it.
5. Chill (optional):
   • You can serve it immediately or refrigerate for an hour or two to let the flavors meld.
6. Serve:
   • Garnish with a drizzle of olive oil & chopped parsley
   • Perfect with grilled veggies, crusty bread, or fried cod (bakaliaros)!

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