Ingredients

The following ingredients have 4 Servings
  • 2 medium russet potatoes ((about 1 lb. or 450g) peeled, diced, and boiled until tender)
  • 6-7 garlic cloves
  • 1/2 cup whole blanched almonds, (plus more for garnish (85g))
  • 3 Tablespoons red wine vinegar or lemon juice
  • 2 Tablespoons cold water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup olive oil

Instruction

  • Boil the peeled, diced potatoes in salted water 15-20 minutes until soft, then rinse in a colander under running water for 20 seconds to remove some of the excess starch. Let the potatoes drain thoroughly so they are very dry, then mash with a potato ricer or potato masher.
  • In a food processor, pulse the garlic and almonds into a paste with the vinegar, water, salt and pepper to form a paste. Gradually add the olive oil to the food processor and continue to mix until combined.
  • Transfer the garlic paste to a large bowl with the hot mashed potatoes. Stir in the olive oil and garlic paste thoroughly until it is absorbed by the warm potatoes, (if the potatoes are cold, the olive oil won't incorporate as well).
  • Serve the skordalia chilled or at room temperature with roasted beets and/or warmed pita bread cut into triangles on the side. Garnish with a sprinkle of finely chopped almonds and/or chopped fresh parsley.