Skordalia is a traditional Greek potato-based puree, traditionally made with garlic and olive oil. Some times it is made with stale bread instead of potatoes, and the version I has this past weekend at a little restaurant in Madison Park in Seattle was unbelievably good.
Although traditionally this recipe would be made using a mortar and pestle, I recommend using a food processor.
Recipe adapted from FoodandWine.com
2 baking potatoes (1 pound)
1 cup excellent olive oil
3/4 cup blanched almonds, coarsely chopped
1/2 cup water
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon freshly squeezed lemon juice
1. In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, peel, then pass the potatoes through a ricer into a medium bowl while they're still hot.
2. In a blender, combine the olive oil, almonds, water, garlic and lemon juice and puree until very smooth. Stir the almond mixture into the potatoes until smooth. Season the skordalia with sea salt and serve warm or at room temperature.
Perfect with beef or lamb.