Comfort Food - Skordalia
1 lb gold potatoes, peeled and cubed
3 ounces blanched almonds (or shelled walnuts)
3 to 6 garlic cloves or roasted garlic
¼ cup plus 2 tbsp fresh lemon juice
¾ cup Greek Olivebox Garlic Infused Olive Oil,more for later
1 green onion, trimmed and thinly sliced, for garnish
Fresh chopped parsley, for garnish
Zest of 1 lemon, for garnish
Place cubed potatoes in a big colander and rinse with cold water until the water is clear. Transfer to a saucepan and add water to cover the potatoes by at least 2 inches. Salt the water well. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 10 to 15 minutes or until the potatoes are well cooked through. Drain the potatoes in the same colander and rinse again, this time with hot water, for 30 seconds. Set the potatoes aside for 5 to 7 minutes to allow excess moisture to evaporate.
While potatoes are cooling, combine almonds, garlic, large pinch of kosher salt, and lemon juice in the small bowl of a food processor fitted with a blade. Run processor until the garlic and almonds turn into a paste (as smooth as you can get it).
Using a potato masher or a food mill (do not use food processor), mash the potatoes thoroughly.
To the mashed potatoes, add about ½ of the Olivebox GARLIC Infused Olive Oil, a little bit at a time, mixing well with a wooden spoon. Add the garlic and almond paste and mix well. Then add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Taste and add more kosher salt if needed. Mix well to combine. (At this point, if you're not serving the skordalia, you can let it cool then chill in the fridge until later).
Transfer the mashed potato dip into a serving bowl or dish. Add a generous drizzle of Olivebox Garlic Infused Olive Oil and top with chopped green onions, parsley and lemon zest. Serve at room temperature or chilled (if you had chilled it before adding garnish).