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Skordalia

Greek garlic & mashed potato dip
Print Recipe
Course Side Dish

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

  1. You can substitute the potatoes with 2/3 lb of stale, crustless bread.
    Soak the bread in water, and squeeze the excess moisture ou
  2. Almond flour works, and the almonds are completely optional
  3. processing the potatoes might turn this into a gluey mash