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For Potato Skordalia:
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Place the potato in a small saucepan and add water to cover.
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Bring to a boil over high heat and cook until soft all the way through, about 10 minutes.
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Drain.
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Transfer the potato to a food processor.
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Add the remaining ingredients and blend until smooth.
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Use right away, or cover and store in the refrigerator for as long as overnight.
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For Bread Skordalia:
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Place the bread cubes in a large bowl, add the water, and soak until saturated, about 2 minutes.
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Drain the bread, and squeeze all the liquid from it.
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Place the bread in a food processor, add the remaining ingredients, and blend until smooth.
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Use right away, or cover and store in the refrigerator for as long as overnight.
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Other Mothers Versions:
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Instead of almonds, use pine nuts.
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Soak the bread in olive oil instead of water.
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Instead of potato or bread, use half of eachanother traditional formula.
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Instead of potato or bread, use chickpeas, lima beans, broad (fava) beans, or another mealy legume that approximates the texture of potato when cooked.
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Add a pinch of cayenne pepper.
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Add 8 to 10 pitted black olives, 1 tablespoon capers, or 1 to 2 tablespoons Olive and Caper Tapenade.
