Bring a medium saucepan of salted water to a boil. Carefully add the cubed potatoes and cook until fork-tender, about 5-6 minutes. Drain and transfer them to a medium bowl for mashing.

In a blender, combine the olive oil, blanched almonds, water, garlic, and lemon juice. Puree until the mixture is completely smooth and emulsified.

Pour the almond mixture over the mashed potatoes. Stir gently to incorporate while seasoning with salt to taste.

Drizzle with olive oil, sprinkle with red pepper flakes, and finish with finely cut green onions. Serve warm with chips, pita, or fresh vegetables.