This is a mashed potato dip, using olive oil instead of butter or cream. You can use parsley or cilantro in this, keeping in mind that each has a distinct flavor. Garlic is what makes this very tasty, but start at 1 clove, adding more if needed. We’ll be eating this along with an omelet and a salad for Meatless Monday. It is also good as part of a Mezzeh spread, or for Mediterranean style weekend brunch.
You can also use this recipe instead of your standard mashed potato recipe and eat as/where you would regular mashed potatoes.
Meatless Monday – Garlicky Potato Dip
3 potatoes, peeled
1-2 cloves garlic
2 tablespoons parsley or cilantro, chopped
2-4 tablespoons extra virgin olive oil, separated
juice of half a lemon (optional)
liberal salt and pepper, to taste
Cut potatoes into quarters. Place in medium sized pot. Add water to just cover potatoes. Bring to a boil over high heat. Cook for 10-15 minutes, until tender. Remove from potatoes from water, placing in deep bowl.
Meanwhile, chop garlic into small pieces. Sprinkle salt on garlic, and, using the flat edge of a knife, mash into a paste.
Mash potatoes. Add garlic to potatoes, along with parsley, and 1-2 tablespoons of olive oil, and lemon juice, if using. Mix, adding salt and pepper to taste.
Spread potato dip into a bowl, drizzling with 1-2 tablespoons olive oil, if desired.
Goes well with: