1. Wash and peel the potatoes. Place in a large pot of water and bring to the boil.
2. Boil the potatoes for approximately 15 minutes (time will depend on the size of the potatoes) until a knife pierces through with little resistance.
3. While the potatoes are boiling, peel the garlic and place in the food processor with a pinch of salt. Blend to a puree.

Using a food processor

1. Once the potatoes are ready, drain the water and add some of the potatoes to the food processor along with a tablespoon of olive oil, two tablespoons of the fish stock and the juice from the lemon. Blend until the potatoes, oil, stock, lemon juice, and garlic form a thick paste. Repeat the blending process with the remaining potatoes, stock, and olive oil until all the ingredients are combined.

Using a mortar and pestle

1. Once blended, mix in salt to taste, and drizzle a small amount of olive oil on the top.

2. Using your mortar and pestle and the garlic with a little sea salt and pound into a thick creamy paste. Once the potatoes are ready, drain the water and then add the potatoes, a little at a time with a tablespoon of olive oil, two tablespoons of the fish stock and the juice from the lemon. Blend until the potatoes, oil, stock, lemon juice, and garlic form a thick paste. Repeat the blending process with the remaining potatoes, stock, and olive oil until all the ingredients are combined.