Greek Mashed Potatoes

Peel the potatoes, cut in half and boil in lightly salted water until soft. Pour into a sieve and immediately strain with a potato ricer or a float. Finely chop or crush the garlic and stir in with the egg yolks. Now stir in enough olive oil to make a creamy puree. Season to taste with lemon juice and salt. Before serving, quickly stir in the chopped parsley.

Preparation Tip:

COOKING TIME: about 15-18 minutesTIP: If you omit the egg yolks and serve the puree cold instead, it is also suitable as a delicious appetizer, which is considered a classic Easter food in Greece.

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