-
1
Preheat oven to 350u00b0F. Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until it is
-
2
. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds.
-
3
Meanwhile, in a food processor, combine almonds, garlic, 2 tablespoons (30ml) cold water, and wine vinegar and/or lemon juice. Process until garlic and almonds are reduced to a paste. Season with salt.
-
4
Spread potatoes in an even layer on a rimmed baking sheet and transfer to oven until excess moisture has evaporated and surface of potatoes is dry, about 6 minutes.
-
5
Using a potato ricer or a food mill with the finest disk, mash potatoes into a large mixing bowl. Alternatively, thoroughly mash potatoes with a potato masher in a large mixing bowl.
-
6
Stir in olive oil and almond-garlic mixture until thoroughly incorporated. If skordalia looks like it's breaking slightly (i.e., if the oil does not fully incorporate to form a homogeneous mixture), stir in more cold water, 1 tablespoon at a time, beating well, until mixture is emulsified. Season with salt, then garnish with parsley and serve immediately with warm pita or bread, or chill until ready to serve.
