Skordalia (Greek Garlic & Potato Spread)

Ingredients

• 2 medium russet potatoes, peeled and cut into 3/4 inch cubes 
• Salt 
• 1/2 cup almonds (I used sliced) 
• 4-6 cloves garlic 
• Juice from 2 lemons 
• 3/4 cup olive oil 
• Minced flat leaf parsley, for garnish 
• Warmed pita bread 

Equipment

• 13x9 Baking Dish
• Mixing Bowls
• Serving tray or platter
• Ramekin
• Food processor
• Rubber spatula

Directions

1. Preheat oven to 350 degrees. Rinse cut potatoes in a colander until the water runs clear.
2. Place potatoes in a pot and cover with 2 inches of water, salted heavily, like sea water. Heat on high until boiling, then reduce heat to medium and simmer 10-15 minutes, or until fork tender.
3. Drain and rinse with cold water. Place potatoes in a single layer on a 13x9 baker and place in the oven for about 6 minutes to dry the potatoes out. 
4. Meanwhile, in a food processor, combine the almonds, garlic, and lemon juice. Process for a few minutes or until it becomes a paste. 
5. Once the potatoes come out of the oven, put them into a large mixing bowl and mash well, until potatoes are smooth. 
6. Pour almond mixture into a medium size mixing bowl, then slowly add the olive oil until the mixture is completely blended. (If mixture breaks, add 1 tablespoon of cold water at a time until mixture incorporates.)
7. Immediately add almond mixture to mashed potatoes and fold in with a rubber spatula until it all comes together. 
8. Fill a ramekin and top with parsley garnish. Serve immediately with toasted pita bread pieces.