Skordalia
Greek garlic & mashed potato dip
Ingredients
- 1 lb Russet potatoes see #1
- 8 cloves garlic, minced
- 3/4 cup blanched almonds, optional see #2
- 1/2 cup EVOO
- 1/2 cup water
- 5 tbsp lemon juice
- 3 tbsp white wine vinegar
- Bunch of salt & pepper to taste
Instructions
- Quarter the potatoes, cover with 2" cold water, 1 tbsp salt.
- Bring to a boil, reduce to simmer, and cook until very tender, approx 25 minutes
- Drain potatoes and let cool.
- Rub the skins off the potatoes, and gently mash.
- Sprinkle 1/2 tsp and crush the garlic with the side of a knife, or mortar & pestle,
- In a processor, combine garlic, almonds, oil, and puree into a paste.
- Mix this into the potatoes, and continue to mash. See #3
- Mix in 1 tbsp salt, water, lemon juice, vinegar, season with pepper and more salt to taste.
- Ideally, chill for 2-3 hours, and bring to room temp before serving.
Notes
- You can substitute the potatoes with 2/3 lb of stale, crustless bread.
Soak the bread in water, and squeeze the excess moisture ou - Almond flour works, and the almonds are completely optional
- processing the potatoes might turn this into a gluey mash