|2 baking potatoes • peeled|
|1 cup extra-virgin olive oil|
|3/4 cup walnuts • roughly chopped|
|4 garlic clove • roughly chopped|
|1 splash fresh squeezed lemon juice|
| sea salt|
Place the potatoes in a medium saucepan and cover with cold water.
Bring to a boil and cook the potatoes for about 20 minutes or until potatoes are fork tender.
Drain, and then pass the potatoes through a ricer into a medium bowl.
In a blender or food processor, puree the olive oil, walnuts, water, garlic and lemon juice and puree until very smooth. Stir the walnut/garlic mixture into the riced potatoes until it is all smooth. Season with salt to taste. Can be served warm or room temperature.