Skordalia
Gourmet
Skordalia
Gourmet
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1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks 8 small garlic cloves kosher salt 5 tablespoons extra virgin olive oil 2 teaspoons fresh lemon juice freshly ground pepper Directions: In a medium saucepan, combine the potatoes, 4 of the garlic cloves and 1/2 teaspoon salt. Add enough water to cover by 1/2 inch and bring to a boil. Reduce the heat, cover and simmer until the potatoes are tender, about 25 minutes. Using a slotted spoon, transfer the potatoes and garlic to a bowl; reserve the cooking liquid. With an electric mixer, beat the potatoes at low speed until coarsely pureed. Then, very gradually, beat in about 1 cup of the reserved cooking water, until the puree is smooth. Smash the remaining 4 garlic cloves in a mortar or on a work surface. Sprinkle with 1/2 teaspoon salt and mash until reduced to a paste. Beat the garlic puree into the potatoes along with 3 tablespoons of the olive oil, the lemon juice and salt and pepper. Garnish with the remaining 2 tablespoons of olive oil. This is best served within 4 hours, either warm or at room temperature. Goes well with sliced beets, asparagus, tomatoes, peppers or fennel. 8 servings.
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