Skordalia (Greek Potato and Garlic Dip)
- Preparation Time20 mins
- Cooking Time30 mins
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 tbsp and 1 tsp salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.