This garlicky puree of olive oil, almonds, and potatoes hails from Greece.
Ingredients
- 1 medium russet potato, peeled and cut into 1" cubes
- Kosher salt, to taste
- 1⁄3 cup ground blanched almonds
- 8 cloves garlic, smashed and minced into a paste
- 1 cup extra-virgin olive oil
- 1 tbsp. red wine vinegar
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Instructions
Step 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.
Step 2
Mash potatoes until smooth; stir in almonds and garlic. Add oil, then vinegar, in a thin stream while whisking vigorously; season with salt.
Step 3
Skordalia will keep, refrigerated and covered, for up to 4 days.
- 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.
- Mash potatoes until smooth; stir in almonds and garlic. Add oil, then vinegar, in a thin stream while whisking vigorously; season with salt.
- Skordalia will keep, refrigerated and covered, for up to 4 days.
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