Let’s go

1. Prepare and Cook the Potatoes

1. Place cubed potatoes in a colander and rinse with cold water until the water runs clear. This helps remove surface starch.
2. Transfer potatoes to a saucepan and add enough water to cover them by at least 5 cm (2 inches). Salt the water generously.
3. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 10–15 minutes, or until potatoes are tender (a knife should easily pierce and break them).
4. Drain potatoes in the colander and rinse with hot water for 30 seconds. Set aside for 5–7 minutes to allow excess moisture to evaporate.

2. Make the Garlic and Almond Paste

1. In a food processor, combine almonds, garlic, a large pinch of kosher salt, olive water and lemon juice.
2. Blend until the mixture forms a smooth paste (as smooth as possible).

3. Mash the Potatoes

1. Using a potato masher or food mill (avoid using a food processor to prevent gumminess), mash the potatoes thoroughly until smooth.

4. Combine Ingredients

1. Gradually mix half of the olive oil into the mashed potatoes, a little at a time, using a wooden spoon.
2. Add the garlic-almond paste and mix well.
3. Incorporate the remaining olive oil, again a little at a time, mixing thoroughly.
4. Taste and adjust seasoning with more kosher salt if needed.