Almond Skordalia

1. 1

   In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat.

2. 2

   Cook the potatoes until they are tender when pierced with a knife, about 20 minutes.

3. 3

   Drain, peel, then pass the potatoes through a ricer into a medium bowl while they're still hot.

4. 4

   In a blender, combine the olive oil, almonds, water, garlic and lemon juice and puree until very smooth.

5. 5

   Stir the almond mixture into the potatoes until smooth.

6. 6

   Season the skordalia with salt and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.