-
1
If using the nuts, preheat the oven to 350F Spread the nuts on a baking sheet and place in the oven until toasted and fragrant (8-10 minutes).
-
2
Remove from the oven, let cool and chop.
-
3
Set aside.
-
4
Meanwhile, bring a saucepan three-fourths full of water to a boil over high heat.
-
5
Add the potato pieces and boil until tender when pierced with a fork, about 15 minutes.
-
6
Drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching.
-
7
Remove from the heat and, using a potato masher, mash the potatoes until smooth.
-
8
Set aside.
-
9
In a mortar, combine the garlic with a little sea salt and mash with a pestle until pureed.
-
10
You should have about 2 tablespoons of pureed garlic.
-
11
Stir the garlic into the potatoes and, using a fork, beat in 1 tablespoon of the vinegar, half of the lemon juice and half of the olive oil.
-
12
Transfer to a food processor fitted with a the metal blade.
-
13
With the motor running, gradually add the remaining 2 tablespoons vinegar, lemon juice and olive oil (and nuts if using.)
-
14
Season to taste with more vinegar if needed, and salt and pepper.
-
15
Transfer to a bowl and serve.
-
16
If refrigerating, bring to room temperature before serving.
