Skordalia

Instructions

1. Cook the potatoes
   Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
2. Prepare the garlic mixture
   While the potatoes are cooking, place the garlic cloves in a food processor or mortar and pestle. Process or pound until finely minced. If using almonds, add them to the processor and continue blending until finely ground. If using bread, squeeze out excess water and add to the garlic.
3. Mash the potatoes
   Drain the potatoes thoroughly and return them to the pot. Allow them to steam dry for 1-2 minutes. Mash the potatoes using a potato masher or ricer until smooth with no lumps. For best results, pass the potatoes through a fine-mesh sieve or food mill for an ultra-smooth texture.
4. Combine ingredients
   Transfer the mashed potatoes to a large bowl. Add the garlic mixture (with almonds or bread if using). Slowly stream in the olive oil while whisking continuously to emulsify. Add the lemon juice, salt, and pepper.
5. Adjust consistency and flavor
   The skordalia should be thick but spreadable. If it's too thick, add cold water, a tablespoon at a time, until the desired consistency is reached. Add white wine vinegar if using, and adjust salt and pepper to taste. The garlic flavor should be pronounced but not overwhelming.
6. Rest and serve
   Allow the skordalia to rest for at least 30 minutes at room temperature for the flavors to meld. Serve as a dip with bread, as a spread, or as a traditional accompaniment to fried fish, roasted beets, or steamed vegetables. Drizzle with additional olive oil before serving.