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Ingredients
  • 1 pound white, yellow waxy potatoes or russet potatoes (2 to 3 large potatoes)
  • 4 cloves garlic, divided (or use 5 to 6 cloves roasted garlic!)
  • ¼ cup blanched almonds, toasted ( Marcona almonds work well here)
  • ½ cup plain Greek yogurt (we used full-fat)
  • 3 tablespoons extra-virgin olive oil plus more for garnish
  • 2 to 3 tablespoons fresh lemon juice
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 to 6 tablespoons water (hot potato water)
  • 1 teaspoon fresh chopped Italian parsley
  • 1 teaspoon lemon zest
Steps
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