Skordalia - Garlic-potato Sauce

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 3/4 cup almonds (optional) or 3/4 cup walnuts, blanched (optional)
• 1 lb potato, peeled and cut into 2-inch pieces
• 8 garlic cloves
• sea salt
• 3 tablespoons red wine vinegar
• 1/4 cup lemon juice, fresh
• 3/4 cup olive oil
• pepper

Recipe

• 1 if using the nuts, preheat the oven to 350°f spread the nuts on a baking sheet and place in the oven until toasted and fragrant (8-10 minutes). remove from the oven, let cool and chop. set aside.
• 2 meanwhile, bring a saucepan three-fourths full of water to a boil over high heat. add the potato pieces and boil until tender when pierced with a fork, about 15 minutes. drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching. remove from the heat and, using a potato masher, mash the potatoes until smooth. set aside.
• 3 in a mortar, combine the garlic with a little sea salt and mash with a pestle until pureed. you should have about 2 tablespoons of pureed garlic.
• 4 stir the garlic into the potatoes and, using a fork, beat in 1 tablespoon of the vinegar, half of the lemon juice and half of the olive oil. transfer to a food processor fitted with a the metal blade. with the motor running, gradually add the remaining 2 tablespoons vinegar, lemon juice and olive oil (and nuts if using.) season to taste with more vinegar if needed, and salt and pepper.
• 5 transfer to a bowl and serve. if refrigerating, bring to room temperature before serving.