Potato Skordalia

Potato Skordalia

This garlicky puree of olive oil, almonds, and potatoes hails from Greece. See the recipe for Potato Skordalia »André Baranowski

This garlicky puree of olive oil, almonds, and potatoes hails from Greece.

Potato Skordalia
This garlicky puree of olive oil, almonds, and potatoes hails from Greece.
Yield: makes 2 Cups

Ingredients

  • 1 medium russet potato, peeled and cut into 1" cubes
  • Kosher salt, to taste
  • 13 cup ground blanched almonds
  • 8 cloves garlic, smashed and minced into a paste
  • 1 cup extra-virgin olive oil
  • 1 tbsp. red wine vinegar

Instructions

  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.