×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Skordalia

Share this

Print Recipe
Potato Type: Russet
Cuisine: Mediterranean
Prep Method: Boiled

Dish

AppetizerSide Dish

Serving

Serves 5

Ingredients

  • 1 lb Russet potatoes
  • 1 Tablespoon salt, plus more for potato water
  • 4 (or more) cloves garlic, peeled
  • 1 cup blanched (peeled) almonds, You can use sliced – they blend easier
  • ½ cup extra virgin olive oil, plus more for drizzling
  • juice of 1 lemon (about 4 tablespoons)
  • 3-4 Tablespoons red or white wine vinegar

Preparation

  1. Place the whole, unpeeled potatoes in a large pot of room temperature water, season generously with salt, and bring up to a boil. Cook until the potatoes are fork tender (about 20 minutes, depending on size).
  2. While the potatoes are cooking, combine the garlic, almonds and 1 Tablespoon salt in a blender or food processor and blend on high until pulverized. Add the olive oil, lemon juice and 3 Tablespoons vinegar and continue blending until very smooth.
  3. Reserve 1 cup of potato cooking water, then drain the potatoes and allow to cool for a few minutes so they can easily be handled. Remove the skins from the potatoes, then press them through a potato ricer or mash thoroughly by hand. Do not place in the blender or food processor or they will turn gummy.
  4. Add the garlic almond mixture and ½ cup reserved cooking water while the potatoes are still warm. Mix and mash until totally combined and smooth. Taste and adjust seasoning/acidity as necessary (depending on how salty your potato cooking water was, you may need to add more salt), and thin out with more water to achieve desired consistency.
  5. Serve warm or at room temperature as a dip for crudités and pita.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Nicole Gaffney

Visit Website

Nutrition Facts Per Serving

Calories

370

Fat

31g

Sodium

1720mg

Vitamin C

25mg

Carbohydrates

21g

Fiber

4g

Protein

6g

Potassium

13mg

Sugar

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up