re: garlic-potato puree
09/10/03 08:13 PM
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TessLouise
Reged: 01/21/03
Posts: 540
Loc: Nashville, TN
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Thanks for reminding me! I used to make a version of this with mayo, and boy was it good, but this one is healthier...well, if you cut down on the olive oil  . I'd add half the olive oil and see how it turns out. Enjoy!
Skordalia (Garlic-Potato Puree) from _The American Century Cookbook_
2 medium to large potatoes (about 1 pound), boiled, peeled, and mashed
4 to 8 cloves garlic, peeled and crushed
1 cup finely ground walnuts (optional)
3/4 teaspoon salt (or to taste)
2 tablespoons fresh lemon juice
1/2 cup fruity olive oil
1/4 cup red wine vinegar
1. By hand, beat potatoes, garlic (your fondness for garlic determines the number of cloves), walnuts, if desired, and salt until smooth and fluffy.
2. Alternately drizzle in lemon juice, olive oil, and vinegar, beating hard after each addition. Continue beating until smooth. Taste for salt and adjust as needed. Note: You can at this point use a hand electric mixer without turning the potatoes to glue.
3. Serve as a spread for crackers or freshly made melbas, or as a dip for bite-size chunks of cucumber, zucchini, or yellow squash. Makes about 1 1/2 to 2 cups.
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