A Greek dip, Skordalia is just as good as your go-to hummus and is packed with nutrients from potatoes and almonds.
1 lb Russet potatoes
1 Tablespoon salt, plus more for potato water
4 (or more) cloves garlic, peeled
1 cup blanched (peeled) almonds, You can use sliced – they blend easier
½ cup extra virgin olive oil, plus more for drizzling
juice of 1 lemon (about 4 tablespoons)
3-4 Tablespoons red or white wine vinegar
Place the whole, unpeeled potatoes in a large pot of room temperature water, season generously with salt, and bring up to a boil. Cook until the potatoes are fork tender (about 20 minutes, depending on size).
While the potatoes are cooking, combine the garlic, almonds and 1 Tablespoon salt in a blender or food processor and blend on high until pulverized. Add the olive oil, lemon juice and 3 Tablespoons vinegar and continue blending until very smooth.
Reserve 1 cup of potato cooking water, then drain the potatoes and allow to cool for a few minutes so they can easily be handled. Remove the skins from the potatoes, then press them through a potato ricer or mash thoroughly by hand. Do not place in the blender or food processor or they will turn gummy.
Add the garlic almond mixture and ½ cup reserved cooking water while the potatoes are still warm. Mix and mash until totally combined and smooth. Taste and adjust seasoning/acidity as necessary (depending on how salty your potato cooking water was, you may need to add more salt), and thin out with more water to achieve desired consistency.
Serve warm or at room temperature as a dip for crudités and pita.
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