- Combine potatoes with enough water to cover in medium saucepan; cover and bring to boil. Reduce heat and simmer, partially covered, until potatoes are fork-tender, about 15 minutes; drain. With potato ricer or food mill, press potatoes into large bowl.
- Meanwhile, with ﬂat side of large knife, mash garlic with salt until paste forms.
- With electric mixer on high speed, beat potatoes with lemon juice until smooth. Reduce speed to low and gradually add oil in thin, steady stream until potatoes are very smooth. Beat in garlic paste. Transfer skordalia to serving bowl; sprinkle with walnuts and parsley. Serve warm or at room temperature.
- Per serving: about 1/3 cup
Skordalia is to Greece what hummus is to Israel. Whipped until creamy, this popular dip is sure to please. Skordalia is excellent served with vegetable dippers like cucumber sticks, sliced fennel, red bell pepper chunks, and endive leaves.