Makes 2 cups

Ingredients:
2 russet potatoes, peeled and cut into quarters (about 1 pound)
1 teaspoon salt, plus 1 teaspoon more for the pot of boiling water
3 cloves garlic, rough chopped
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
Fresh ground black pepper

In a pot of salted water boil the potatoes till fork tender. Meanwhile, sprinkle the garlic with 1 teaspoon salt and mash it with the side of a large knife to make a paste.

Drain the potatoes then place them in a bowl and using a ricer, rice them or mash them well. Stir in the garlic and remaining ingredients. Serve as a dip with pita triangles or vegetable sticks such as celery, carrot, fennel, bell pepper strips.