Post by greg on Feb 13, 2004 18:42:19 GMT -5
1 lb. floury(?) potatoes-recipe calls for "desiree" or "King Edward"...I use "Yukon Gold" or Del Monte "Golden"...skin and all...the skins are thin, and the potato has a natural "butter" flavor".
5 cloves (nominal) cloves garlic, crushed
ground white pepper, to taste
3/4 cup olive oil
2 T. white vinegar (Don't be afraid to experiment: balsamic vinegar might be nice, as would lemon or grapefruit juice; potatoes are relatively cheap!)
1t. salt
Cube potatoes, and boil in a large saucepan until soft...about 10-15 minutes. Drain, cool, and mash until smooth. (A food processor works well, for this recipe!)
Gradually add the remaining ingredients, dry ingredients first, and mix well.
Serve hot or cold...can be used as a dip with crusty bread, or as a sauce for topping meat or fish.
5 cloves (nominal) cloves garlic, crushed
ground white pepper, to taste
3/4 cup olive oil
2 T. white vinegar (Don't be afraid to experiment: balsamic vinegar might be nice, as would lemon or grapefruit juice; potatoes are relatively cheap!)
1t. salt
Cube potatoes, and boil in a large saucepan until soft...about 10-15 minutes. Drain, cool, and mash until smooth. (A food processor works well, for this recipe!)
Gradually add the remaining ingredients, dry ingredients first, and mix well.
Serve hot or cold...can be used as a dip with crusty bread, or as a sauce for topping meat or fish.