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1
Place the potatoes in a saucepan and cover with water.
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2
Add 1/2 teaspoon salt and bring slowly to a boil over medium heat.
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3
Cover partially, reduce the heat and simmer until the potatoes are tender all the way through when pierced with a skewer.
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4
Drain, return the potatoes to the pot, and cover tightly.
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5
Set aside for 5 minutes.
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6
Mash the potatoes through a potato ricer, a food mill, or in a standing mixer fitted with the paddle attachment.
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7
Do not use a food processor.
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8
Place the garlic in a mortar and pestle with 1/4 teaspoon salt and mash to a paste.
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9
Add the nuts and pound together (you can also do this in a food processor, but do not add the potatoes to the food processor).
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10
Stir the ground nuts and garlic into the potatoes.
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11
Gradually add the olive oil, stirring all the while with a fork or a pestle.
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12
Add the lemon juice or vinegar, and salt to taste.
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13
The mixture should be like loose mashed potatoes.
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14
Taste and adjust lemon juice, vinegar, and salt.
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15
Transfer to a bowl and chill until ready to serve.
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16
If the mixture stiffens up, thin out with a little olive oil or water.
