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Categories:
russet potatoes coarse ground salt garlic blanched almonds extra-virgin olive oil water fresh squeezed lemon juice white vinegar freshly ground black pepper low-sodium dill sour cream cucumber almonds
Viewed: 47 - Published at: 2 years agoIngredients
- 2 pounds russet potatoes, peeled and cubed
- 1/4 cup coarse ground salt [DIVIDED USE]
- 10 garlic cloves, peeled and minced
- 1-1/2 cups blanched almonds
- 1 cup extra virgin olive oil
- 1 cup water
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup white vinegar
- 2 tablespoons freshly ground black pepper
- 6 cups low-sodium chicken stock
- 3 tablespoons fresh chopped dill
- 6 tablespoons Sour Cream [GARNISH]
- 1 small cucumber, peeled, seeded and finely diced
- 6 tablespoons toasted slivered almonds
Method
- Put the potatoes in a Dutch oven and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly. Puree the potatoes through a food mill or ricer into the Dutch oven.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with 1 tablespoon of the salt and smash it into a fine paste with the side of a cook's knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the remaining salt, water, lemon juice, vinegar and pepper.
- Place pan back on stove over medium heat and whisk in chicken stock. Simmer uncovered for 10-15 minutes, or just until heat through. Stir in dill and ladle into serving bowls. Garnish as desired with with sour cream, chopped cucumber and toasted almond slivers. Serve immediately with hot crusty bread and butter.
