Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes about 2 1/4 cups

　　3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces

　　1/2 cup sliced almonds

　　1/2 cup coarse fresh white bread crumbs

　　3 garlic cloves

　　1/2 cup water

　　3 to 4 teaspoons fresh lemon juice, divided

　　2/3 cup extra-virgin olive oil, warmed

　　Accompaniment: crackers

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.

　　

Step 3

While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.

　　

Step 4

With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.

　　

Step 5

Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.