Skordalia - Greek Potato Garlic Dip

Ingredients

• 1 lb gold potatoes, peeled and cubed
• kosher salt
• 6 garlic cloves
• 1/4 cup plus 2 tbsp fresh lemon juice
• 3/4 cup extra virgin olive oil
• 1 green onion, trimmed and thinly sliced, for garnish
• Fresh chopped parsley, for garnish
• Zest of 1 lemon, for garnish

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Instructions

1. Prepare and cook the potatoes. Place cubed potatoes in a big colander and rinse with cold water until the water is clear.
2. ​Transfer to a saucepan and add water to cover the potatoes by at least 2 inches. Salt the water well. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 10 to 15 minutes or until the potatoes are well cooked through (test by inserting a knife, it should break the potatoes with no resistance).
3. Drain the potatoes in the same colander and rinse again, this time with hot water, for 30 seconds. Set the potatoes aside for 5 to 7 minutes to allow excess moisture to evaporate.
   Make the garlic paste. While potatoes are cooling, combine garlic, large pinch of kosher salt, and lemon juice in the small bowl of a food processor fitted with a blade. Run processor until the garlic turns into a paste (as smooth as you can get it).
4. Using a potato masher or a food mill (do not use food processor), mash the potatoes thoroughly.
5. To the mashed potatoes, add about 1/2 of the olive oil, a little bit at a time, mixing well with a wooden spoon. Add the garlic paste and mix well. Add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Taste and add more kosher salt if needed. Mix well to combine.
6. Let the potato mixture cool then chill in the fridge until later.
7. Transfer the chilled mashed potato dip into a serving bowl or dish. Add a generous drizzle of extra virgin olive oil and top with chopped green onions, parsley and lemon zest. Serve at room temperature or chilled