Potato Skordalia

Name: Potato Skordalia
Total time: PT0D0H0M
Yield: makes About 2 Cups
Ingredients: 1 russet potato, peeled, and cut into 1" pieces; 8-10 cloves garlic, peeled; 1 ⁄ 2 tsp. kosher salt, plus more for seasoning; 1 cup extra-virgin olive oil; 1 ⁄ 3 cup ground blanched almonds; 1 Tbsp. red wine vinegar; Freshly ground black pepper

Serves
makes About 2 Cups

There are many versions of skordalia, a thick, garlicky Greek sauce; this one makes an excellent accompaniment to grilled lamb.

Ingredients

1 russet potato, peeled, and cut into 1" pieces
8-10 cloves garlic, peeled
¹⁄₂ tsp. kosher salt, plus more for seasoning
1 cup extra-virgin olive oil
¹⁄₃ cup ground blanched almonds
1 Tbsp. red wine vinegar
Freshly ground black pepper

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Instructions

Step 1

Put potatoes into a 2-qt. pot of salted water and bring to a boil. Cook until tender, about 15 minutes; drain and transfer to a large bowl. Mash potatoes until smooth.

Step 2

Smash garlic cloves, sprinkle them with 1⁄2 tsp. of the salt, and make a paste by finely chopping garlic and repeatedly scraping it against work surface.

Step 3

Add garlic paste to potatoes and vigorously whisk in olive oil, almonds, and vinegar. Season with salt and pepper, to taste. Serve immediately or refrigerate overnight.