Uncooked Yukon gold potato(es)
1 pound(s), peeled and cut into 1-inch chunks
4 medium clove(s), minced (about 1 tbsp)
Fresh lemon juice
Extra virgin olive oil
1 Tbsp, toasted and finely chopped
1 Tbsp, thinly sliced flat-leaf
- 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