Creamy Greek-Style Potato Garlic Dip

1. Cook the Potatoes

Combine the peeled and chunked potatoes with 2 teaspoons of kosher salt in a medium saucepan, then cover them with water by 1 to 2 inches. Bring the water to a boil over high heat, and once boiling, reduce the heat to a simmer. Let the potatoes cook uncovered for about 20 to 25 minutes, or until they are very tender and can be easily pierced with a fork.

2. Reserve Cooking Water and Drain Potatoes

Before draining the potatoes, scoop out about 1 cup (240 ml) of the cooking water and set it aside. Drain the potatoes well and transfer them to a food processor.

3. Blend Potatoes and Garlic

Add the garlic cloves to the potatoes, then pulse a few times to start breaking everything down.

4. Emulsify with Olive Oil

With the food processor running, drizzle in the extra-virgin olive oil slowly. The mixture should transform into a thick paste as the oil blends in.

5. Add Lemon Juice and Zest

Once the olive oil is fully incorporated, add the fresh lemon juice and finely grated lemon zest, pulsing a few more times to combine.

6. Adjust Consistency with Cooking Water

Gradually add the reserved cooking water, pulsing until the dip reaches the consistency of thin sour cream.

7. Season and Store

Finally, season with kosher salt and freshly ground black pepper to taste. Transfer the dip to an airtight container and refrigerate it for up to 3 days.