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

Yield: makes 2 Cups


  • 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


  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.