Boil potatoes in their skins and peel. Then press through a potato ricer. Press the garlic and stir it into the warm potato mixture while it is still warm. Mix well with olive oil and beef broth, lemon juice and salt until a creamy paste is formed. Allow to cool. Cut the peppers into fine rings and garnish the potato-garlic cream with them.
Preparation Tip:
Goes great cold with grilled meat or fish.
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