Step 1
| 10 oz • Yellow Potatoes • peeled |
| 2 oz • Onion • sliced |
| 3 cloves • Garlic |
| 1 tsp • Salt |
| 2 tbsp • Potato Cooking Water • reserve from the cooking |
| 3 oz • Nuts - almonds - dry roasted |
| 1 clove • Garlic • minced |
| 4 • Green Onion • white part, sliced, green tops reserved for garnish |
| 3 oz • High Oleic Soy Oil |
| 1/2 oz • Lemon Juice |
| Salt and Pepper • to taste |
Slice the potatoes in 1/4 inch slices. Place in a small pot with the onion, 3 garlic cloves and salt. Cover with water and simmer until the potatoes are completely soft--drain --reserving 2 tbsp. of the potato water.
Mash the potatoes, onions, garlic and reserved potato water with a fork until quite smooth.
In the bowl of a food processor, place the almonds, the remaining garlic clove and the white parts of the green onion.
Pulse to a very fine crumb. Fold into the potatoes with the finely sliced green onion tops.
Stirring vigorously, add the oil in a drizzle and finish with the lemon juice and salt and pepper to taste.