Greek Meze: Garlic Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 400 g potato (s)
- 5 clove (s) garlic
- 1 lemon (s)
- 0.5 ½ cup olive oil
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them in a saucepan with salted water for about 30 minutes until they are soft.
- Then let the potatoes cool down a little, peel them and press them through the potato press. Squeeze the garlic and mix with the lemon juice. Add the oil, season with salt and pepper and puree the mixture with a hand blender until it is creamy and smooth. If the cream is too thick, a little olive oil or broth can be added.
- The garlic cream goes very well as a dip for potatoes or fish.
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