Mashed Potatoes and Roasted Red Pepper Sauce

Ingredients

• 2 potatoes
• 6 cloves Berrak Pickled Garlic
• 3/4 cup peeled almonds
• Half a glass of Berrak Extra Virgin Olive Oil
• 2 Berrak Roasted Peppers
• Half a glass of finely chopped parsley
• Half a tea glass of lemon juice
• 2 tablespoons of vinegar
• Salt

Preparation

1. Place the potatoes and 1 tablespoon salt in a medium saucepan and cover with 2 inches of cold water.
2. Cook for 25-30 minutes until the potatoes are very soft.
3. When the water boils, add the garlic to the water and cook for another 2-3 minutes.
4. Remove the garlic from the water using a slotted spoon, cool slightly and then roughly chop.
5. Place the almonds, garlic and half a cup of oil in the food processor. Pulse until the mixture turns into a thick paste. Transfer the paste to a large bowl and reserve.
6. After washing the food processor, add Berrak roasted red pepper, parsley, chili pepper, 2 tablespoons of oil and salt. Pulse until the mixture is smooth.
7. Drain well and cool slightly until the potatoes become soft.
8. Peel the potatoes and mash them using a masher.
9. Place the mashed potatoes into the bowl with the almond mixture. Add 2 teaspoons of salt and gently stir the potato and almond mixture until well combined.
10. Mix lemon juice, vinegar and half a glass of water. Add more salt if necessary according to your taste.
11. Place the potato mixture in a shallow serving bowl and make a hole in the center with a spoon. Fill it with the red pepper sauce you prepared and drizzle lightly with olive oil. Serve warm or at room temperature.