Potato Skordalia with Vegetable Crudo
Don't wait until the winter holidays to enjoy mashed potatoes. If you love garlic, then you have to try this amazing traditional Greek recipe! Skordalia is a thick purée of garlic, olive oil, almonds, with mashed potatoes. It's more of a sauce or dip than a side dish, particularly delicious with raw veggies or, even better, as an accompaniment to fish.
Servings: 8 people
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon sea salt
- 1/2 cup finely ground almond meal
- 8 cloves fresh garlic, smashed, and minced into a paste
- 1 cup extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- Place the cut potatoes into a 2-quart saucepan with cold water to cover. Season with the salt and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, about 15 minutes. Be careful not to overcook them or they can become waterlogged. Saving some of the cooking liquid, drain the potatoes and transfer to a medium bowl. Do not rinse with cold water.
- Skordalia should be smooth, so mash the potatoes well, or push the cooked potato through a medium sieve with the back of a spoon, then stir in the almond meal and minced garlic.
- Whisk in the olive oil and vinegar (or lemon juice). Taste and adjust the seasoning with more salt if needed, and if the skordalia is too thick, thin it with a bit of the cooking liquid to loosen the mixture. It should be the consistency of hummus.
- Pick a variety of local vegetables in season. Wash and cut them into slices and spears or slice into thin ribbons using a mandoline or vegetable peeler, and serve the vegetable crudo with the skordalia.
- Skordalia will keep, covered and refrigerated, for up to 4 days.
Chef's Note: Making Almond Meal If you have a hard time finding almond meal, you can easily make your own. Stir 1 cup of raw whole almonds into a pot of boiling water, turn off the heat, and stir to blanch the almonds for 3-4 minutes. Drain the almonds and place them on a clean, dry dish towel to rub the skins off. Allow to cool, then pulse in a food processor until finely ground. Keep in a covered glass jar in the refrigerator.