Skordalia

By KDHarmon

Ingredients

• 2-1/4 lbs russet potatoes, peeled and cut into 1-1/2-inch cubes
• 1 C extra virgin olive oil
• 5 cloves garlic, pressed
• 2 Tbl fresh lemon juice

Details

Servings 4

Preparation

Step 1

Place potatoes in large saucepan. Add enough cold water to cover by 1 inch. Bring to boil, reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Press potatoes through ricer into large bowl. Add remaining ingredients, stir until smooth. Season to taste with salt and pepper.

Serve warm with tosted pita bread.