INGREDIENTS:6 medium russet potatoes 6 Tbsp. garlic, minced 2 tsp. kosher salt 2 egg yolks ½ cup fresh lemon juice 2 cups olive oil ¼ tsp. cayenne 1 cup almonds, toasted and ground 2/3 cups California ripe olives, chopped ½ cup chopped parsleyDIRECTIONS:Preheat oven to 350°F. Place potatoes on a baking sheet, puncture them with a knife, and bake for about an hour, or until they are tender. When cool enough to handle, cut potatoes in half, scoop out the pulp and put through a dicer. Mash ...

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