Greek Potato and Almond Dip

 From Epicurious

Potato and almond...never thought to put those ingredients together in a mash potato texture/consistency.  Must try this soon!  It seems like a good idea for the holiday parties.

yield: Makes about 2 1/4 cups
active time: 15 min
total time: 25 min

Ingredients:

• 3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
• 1/2 cup sliced almonds
• 1/2 cup coarse fresh white bread crumbs
• 3 garlic cloves
• 1/2 cup water
• 3 to 4 teaspoons fresh lemon juice, divided
• 2/3 cup extra-virgin olive oil, warmed

Accompaniment: crackers

Preparation:

1. Preheat oven to 350°F with rack in middle.
2. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
3. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
4. With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
5. Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.