by Hara Dretaki
- 1⁄4 cup almonds, toasted and finely ground
- 1 Tbsp. red wine vinegar
- 4–6 medium garlic cloves, minced
- 2 medium russet potatoes, boiled, peeled and crumbled
- 8 Tbsp. extra-virgin olive oil
- salt and pepper
Some people like to add stale bread and lemon juice to this dip. Walnuts can be substituted for almonds. Do not use a food processor to mix, as the potatoes will become starchy and glutinous. Use a potato masher instead. Skordalia can be made ahead, stored covered in the refrigerator but serve at room temperature.
Put nuts, vinegar, garlic, and cooked potatoes into a bowl and mash together with a potato masher. add the olive oil stirring vigorously. continue to mash the mixture until it is smooth, though a little looser than mashed potatoes in texture. season with salt and pepper. Present on a platter surrounded by marinated beets.
Serves four as an appetizer.