Skordalia (Greek Garlic-Potato Puree)

Name: Skordalia (Greek Garlic-Potato Puree)
Cuisine: Europe, Greek
Ingredients: 1 , large russet potato (12 ounces), peeled and sliced 1⁄2 inch thick; 4 , garlic cloves, peeled; 2 teaspoons, grated lemon zest plus 1⁄4 cup juice (2 lemons); 2/3 cup, sliced almonds; 1/2 cup, extra-virgin olive oil, plus extra for drizzling; 3/4 teaspoon, table salt; 2 teaspoons, minced fresh chives or parsley

Side Dishes
Europe
Greek
Potatoes
Vegetarian
Quick
Condiments
Easter

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2021

In this heady Greek condiment, the allium gets top billing.

SERVES 8 to 10 (Makes 2 cups)

TIME 40 minutes

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