Garlic potato

Superiority, light in texture and delicious garlic potato. It is easily and relatively quickly and match all the fish, fried vegetables, but also as a starter for meat. From



Potatoes: 300 g. (peeled and cut in cubes 2 cm)

Garlic: 3 cloves, cut too fine, as a slurry or past to press garlic

Lemon: 1/2 moderate, only juice

Of toast: 3 slices, without the crust

Hot water: 90 ml

Salt, pepper: as you like

Ελαιόλαδο : 1/4 cup

Yogurt: 1/4 cup



Put the potatoes in a pan of water to the covers and put them to boil, until soft and punctured with a fork easily.

So be prepared potatoes, put the lemon juice and garlic in a bowl, stir and leave until needed.

Place in medium bowl bread, 1/2 teaspoon salt and hot water. with fork, working the mixture, becoming pasty.

When the potatoes boil, drain. To go through the potato press or crush the special spoon. Put the mashed potatoes in the bowl with the paste of bread and add the lemon with garlic, olive oil and yogurt. Stir the mixture well, homogeneous. Try it and add salt and pepper. If it is too stiff add a little more water (1 – 2 tablespoons)

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