Greek garlic mashed potatoes

Ingredients for 4 servings:

• 800 g floury potatoes
• 8 garlic cloves
• 150 ml olive oil, virgin
• 2 lemon(s), organic
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with a light lemon taste and lemon scent

Cook the potatoes in their jackets, peel them, and press them through a potato ricer. In the meantime, peel the garlic cloves and mash them with a little salt. Wash the lemons in hot water, grate a heaped tablespoon of zest, and then squeeze out the juice. Stir the garlic puree, half the lemon juice, the lemon zest, the olive oil, salt, and pepper into the hot potato mixture. Use a wooden spoon, not a whisk, as the mash will otherwise become mushy and not fluffy. Season to taste and, as is usual with potato dishes, don’t skimp on the salt. If you prefer a creamier texture, add a little oil or lemon juice, or simply a little meat or fish broth (depending on the dish the mash is being served with). This goes well with a salad and fried fish or meat, such as bifteki. Tip for using up leftovers: If you have any puree left over, you can roll it into small dumplings the next day, coat it in breadcrumbs, and fry it in a pan. Be careful when turning!