Skordalia (Greek Garlic-Potato Puree)

Name: Skordalia (Greek Garlic-Potato Puree)
Yield: Serves 8 to 10 (Makes 2 cups)
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

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Appears in Cook's Illustrated January/February 2021

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

SERVES8 to 10 (Makes 2 cups)

TIME40 minutes

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WHY THIS RECIPE WORKS

Skordalia is meant to be a bold condiment, but we didn't want the garlic flavor to be fiery. We tempered the bite of the garlic by soaking it in acidic lemon juice for 10 minutes to neutralize its alliinase, the enzyme that creates garlic's...

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