Gluten Free Skordalia
4 medium russet potatoes (I use organic), washed and scrubbed, but not peeled
freshly ground pepper and Celtic sea salt, to taste
6-12 cloves raw garlic, minced
1/2 cup cold pressed extra virgin olive oil
1 cup blanched or slivered raw almonds
5 tablespoons lemon juice
2 tablespoons white vinegar
1 bunch cilantro, parsley, or chives, finely chopped
1. Cover potatoes with cold water in pot and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about 1/2 half hour, or until cooked. Alternatively, you could steam your potatoes.
2. Puree garlic in the food processor with olive oil and almonds to create a garlic paste. Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer.
3. Gently fold through 1/2 of garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper, to taste.
4. To finish, stir through some freshly chopped cilantro, parsley, or chives.
I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavors.
Source of recipe: I wrote this recipe.