This garlicky purée of olive oil, almonds, and potatoes hails from Greece.
Enlarge Image Credit: André Baranowski
1 medium russet potato,
peeled and cut into 1" cubes
Kosher salt, to taste
1/3 cup ground blanched almonds
8 cloves garlic, smashed and
minced into a paste
1 cup extra-virgin olive oil
1 tbsp. red wine vinegar
1. Put potatoes into a 2-qt. saucepan and add enough salted water to cover by 1". Bring to a boil and cook until tender, about 15 minutes. Drain; transfer to a bowl.
2. Mash potatoes until smooth; stir in almonds and garlic. Add oil, then vinegar, in a thin stream while whisking vigorously; season with salt.
3. Skordalia will keep, refrigerated and covered, for up to 4 days.
MAKES 2 CUPS