In Greece, this is traditional served with fish, but it also is good as a dip with pita bread.


  • 5 - 6 potatoes (baking type are best)
  • 6 cloves garlic
  • 2 teaspoons salt
  • 1/2 cup good quality olive oil
  • 1/4 cup lemon juice


Boil the potatoes in their skins until tender. While the potatoes are cooking, mash the garlic and salt together until fairly smooth. When potatoes are cooked, immediately peel and mash until very smooth. (I hold the hot potatoes in a paper towel while peeling.) Add the garlic mixture, olive oil and lemon juice; beat in well with a wooden spoon.

Makes about 2 1/2 cups.

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers