Skordalia (greek Potato & Garlic Dip)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 lb russet potato, scrubbed
• 1 tablespoon kosher salt
• 1 teaspoon kosher salt
• 8 medium garlic cloves, minced
• 3/4 cup whole almond, blanched
• 1/2 cup extra virgin olive oil
• 1/2 cup water
• 5 tablespoons fresh lemon juice
• 3 tablespoons wine vinegar
• fresh ground black pepper

Recipe

• 1 put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. drain the potatoes and let cool slightly.
• 2 rub the skins off the potatoes and discard them. coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
• 3 meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook?s knife.
• 4 in a food processor, combine the garlic, almonds, and oil and puree into a paste. mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. serve.