Creamy Potato and Roasted Red Pepper Dip

• 2 russet potatoes russet potatoes (about 1 pound), scrubbed
• Kosher salt
• 6 medium cloves garlic cloves garlic
• 3/4 cup whole blanched almonds
• 1/2 cup plus 2 tablespoons extra-virgin olive oil extra-virgin olive oil, plus more for drizzling
• 2 whole jarred roasted red peppers, rinsed and patted dry
• 1/2 cup fresh flat-leaf parsley leaves
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh lemon juice
• 3 tablespoons white wine vinegar white wine vinegar
• Baked pita chips and/or warm fresh pita bread wedges, for serving

1. Special equipment: a food mill or ricer
2. Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches.
3. Bring to a boil over high heat.
4. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes.
5. Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes.
6. Use a slotted spoon to remove the garlic from the water.
7. Cool the garlic slightly and then coarsely chop it.
8. Add the garlic to a food processor along with the almonds and 1/2 cup of oil.
9. Process until the mixture becomes a thick paste.
10. Transfer the paste to a large bowl and reserve.
11. Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt.
12. Process until the mixture is a mostly smooth with some small chunks.
13. Reserve.
14. When the potatoes are tender, drain them well then cool slightly.
15. Use a clean dishtowel to rub off the skins.
16. Discard the skins and coarsely chop the potatoes.
17. Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture.
18. Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined.
19. Stir in the lemon juice, vinegar and 1/2 cup water.
20. Taste for seasoning and add more salt if needed.
21. Spoon the potato mixture into a shallow baking dish and make a large well in the middle.
22. Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil.
23. Serve warm or at room temperature with pita chips and/or warm pita bread wedges.

potatoes, kosher salt, garlic, whole blanched almonds, extravirgin olive oil, red peppers, parsley, red pepper, lemon juice, white wine vinegar, pita chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/creamy-potato-and-roasted-red-pepper-dip.html (may not work)