- 2lb whole unpeeled russet potatoes
- 5 cloves garlic
- 1/8tsp salt
- 10tb oil
- 1/2tsp pepper
- 2tsp lemon juice
- Boil russets 40-45 minutes
- Crush 1 clove garlic and salt to form a paste and set aside. Cook remaining minced garlic with 4tb oil on low until foamy/golden, about 5 minutes.
- Peel and rice russets. Fold in garlic and remaining ingredients.