Skordalia (Potato And Garlic Dip) - cooking recipe

Ingredients

750 g floury potatoes
4 -6 garlic cloves
1 tablespoon lemon juice
100 g ground almonds
175 g extra virgin olive oil
1 egg
sea salt, to taste
fresh ground black pepper, to taste

Preparation

Boil the potatoes in their skins until cooked - about 30 minutes. What you are aiming for in this recipe is starchy mashed potato. As soon as the potatoes are cool enough to handle, peel them and either mash them or put them through a potato ricer.
Peel the garlic cloves and pound them in a pestle with the lemon juice or use a hand-blender for this step.
Mix the potato, garlic and ground almonds together thoroughly in a bowl, and then beat in the olive oil gradually with a wooden spoon.
Beat in the whole egg and season with salt and pepper.
Note: Remember that the taste of the garlic will strengthen with time, so keep that in mind - and when the dish is to be served - when deciding on the amount of garlic you include in this recipe.