Skordalia (garlic Mashed Potatoes) |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In the Hands of the Chef by Jody Adams and Ken Rivard. Skordalia blurs the distinctions between sauce and condiment, between condiment and side dish, between hot and room temperature. (excerpt from book). Per the author do not use a food processor or take short-cuts. Read more . Doing so could result in gummy potatoes with a too strong garlic taste. Ingredients:
2 pounds baking potatoes, peeled and cut into large pieces |
kosher salt |
4 garlic cloves, minced and then mashed with 1/4 tsp salt to taste |
1/2 cup plus 2 tbs extra virigin olive oil |
5 tsp champagne vinegar (or high-quality white wine vinegar) |
freshly ground black pepper |
Directions:
1. Put the potatoes in a saucepan, add, cold water to cover by 1-inch, season with salt, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes. Be careful not to overcook them , or they will become waterlogged.
2. Drain, and return the potatoes to the pan, and cook over medium heat tossing a few times until dry, about 5 minutes.
3. While the potatoes are still warm, push them through a ricer into a large bowl. (Don't let them cool, or they'll be too gummy to push through ricer).
4. Beat in the garlic and olive oil. Add the vinegar and season with salt and pepper to taste. Serve warm or at room temperature.
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