Skordalia

Ingredients

• 2 russet potatos, scrubbed (about one pound)
• 1 tablespoon and 1 teaspoon kosher salt
• 10 cloves Fresh CHRISTOPHER RANCH California Garlic, minced
• 3/4 cup whole blanched almonds
• 1/2 cup extra virgin olive oil
• 1/2 cup water
• 5 tablespoons fresh squeezed lemon juice
• 3 tablespoon white wine vinegar
• freshly ground black pepper

Directions

1. Put the potatoes in a medium saucepan, cover with cold water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower heat to a gentle simmer and cook until tender, about 30 minutes. Drain potatoes and let cool slightly.
2. Rub the skins off the potatoes and discard. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
3. Meanwhile on a cutting board, lightly sprinkle the garlic with a generous pinch of salt and smash it into a paste with the side of a chef's knife. In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated, then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper to taste.