At a Glance
- Potato Type: Russet
- Prep Method: Mashed
- Special Requests: Performance
- Cuisine: Mediterranean
Recipe By: Nicole Gaffney
A Greek dip, Skordalia is just as good as your go-to hummus and is packed with nutrients from potatoes and almonds.
Ingredients
- 1 lb Side Delights® Russet potatoes
- 1 tablespoon salt, plus more for potato water
- 4 (or more) cloves garlic, peeled
- 1 cup blanched (peeled) almonds, 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
Preparation
- 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.
