Greek: Skordalia (Garlic Potato Spread)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8)

Ingredients:

• 1 lb gold potatoes, peeled and cubed
• Salt (to taste)
• Zest of 1 lemon
• Juice of 1 lemon, plus more if needed
• 6 cloves garlic, minced
• ¾ cup extra virgin olive oil (Greek preferred), plus more for garnish
• 3 ounces blanched almonds (or shelled walnuts)
• 1 green onion, trimmed and thinly sliced, for garnish
• Chopped parsley, for garnish

Procedure:

1. Prepare the potatoes: place cubed potatoes in a big colander and rinse with cold water until the water is clear
2. Transfer potatoes to a pot, add water to cover the potatoes by at least 2 inches; salt the water well, bring to a boil over high heat, then reduce and simmer until soft (about 15 minutes)
3. Drain potatoes and rinse with hot water for 30 seconds; let rest for 5 minutes to allow excess moisture to evaporate
4. Zest the lemon, set aside zest
5. Juice the lemon, set aside juice
6. Saute garlic briefly in olive oil (about 1 minute)
7. Transfer garlic and olive oil to food processor; add almonds, lemon juice, lemon zest, and 1 teaspoon salt; process until mixture is a soft paste (about 2 minutes)
8. Mash the potatoes in a large bowl using a potato masher or fork, then add the garlic/almond paste and mix well with a wooden spoon
9. Adjust the seasoning: add more salt and/or lemon juice (if needed)
10. Optional: refrigerated overnight to intensify flavors (if desired)
11. Transfer to serving dish, top with a generous drizzle of extra virgin olive oil, sprinkle with chopped green onions and parsley (if desired)