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Greek Meze: Garlic Cream

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Ingredients for 5 servings:

  • 400 g potatoes
  • 5 garlic cloves
  • 1 lemon(s)
  • ½ cup olive oil
  • Salt and pepper, black

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 55 minutes

Wash the potatoes and boil them in a pot of salted water for about 30 minutes until soft. Then let the potatoes cool slightly, peel them, and press them through a potato ricer. Squeeze in the garlic and mix with the lemon juice. Add the oil, season with salt and pepper, and blend the mixture with a hand blender until smooth and creamy. If the cream is too thick, add a little more olive oil or broth. The garlic cream is a great dip for potatoes or fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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