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1. Combine the potato chunks and cold water to cover in a small saucepan; bring to a boil. Reduce heat and cook about 15 minutes or until very tender. Drain potatoes then transfer to a food mill or potato ricer. Force potatoes through the mill into a large mixing bowl.
2. Beat potatoes at high speed with the cream cheese, tarama, almonds, lemon juice, and onion until smooth. With mixer at low speed, gradually drizzle in the olive oil, beating constantly, until mixture is very smooth. Serve with pita wedges or Garlic Pita Chips. Makes 32 servings (2 cups).