Potato Skordalia
This garlicky puree of olive oil, almonds, and potatoes hails from Greece.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Potato masher
- Whisk
- Refrigerator
- Stove
- Colander
Ingredients
- 1 medium russet potato, peeled and cut into 1" cubes
- Kosher salt, to taste
- 1⁄3 cup ground blanched almonds
- 8 cloves garlic, smashed and minced into a paste
- 1 cup extra-virgin olive oil
- 1 tbsp. red wine vinegar
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