Skordalia is a Greek side dish made of mashed potato, ground almonds, garlic and lemon juice, among other things. It’s brilliant with lamb, but also lends itself to all manner of grilled meats and vegetables. I use roasted garlic, as I find fresh too aggressive. If using fresh, start with just a teaspoonful as its flavour will intensify over time.
- 550g floury potatoes, peeled
- ½ cup ground almonds, lightly toasted
- 1 cup milk
- ¼ cup chopped and mashed roasted garlic
- 4 tablespoons lemon juice
- ½ cup extra virgin olive oil
- sea salt and freshly black pepper
Place the potatoes in a saucepan, cover with cold salted water, bring to the boil and cook until soft and cooked through. Strain then put through a ricer or mouli. Stir in the ground almonds then add the milk, roasted garlic and lemon juice. Finish by enriching with the olive oil, adding enough so the texture resembles a smooth, wet potato mash. Season with sea salt and black pepper.