Ingredients
10
10 servings
- •3 small russet potatoes, peeled
- •1 head garlic, peeled and crushed
- •1 ½ teaspoons salt
- •⅓ cup lemon juice
- •½ cup canola oil
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
- Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.
Nutritional Facts
Per 10 servings
- Calories: 149
- Carbohydrate: 12g
- Fat: 11g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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