Skordalia

Ingredients

• 500g potatoes (floury) well cooked in salted water
• ½ cup ground almonds (lightly toasted)
• 1 tbsp sesame paste (tahini)
• up to ½ cup extra virgin olive oil
• 1 cup milk
• ¼ cup roasted garlic (finely chopped)
• 4 tbsp lemon juice
• 1 lemon zest
• fresh mint leaves, chopped
• flaky sea salt and fresh black pepper

Method

Drain the potatoes then dry them on the stove top for a few minutes. Drizzle a third of the oil onto the warm potatoes and crush with a potato masher. Place the mash into a food processor. Add the almonds, tahini, garlic, lemon juice and zest and puree, adding the remaining oil and the milk, little by little while processing, to create a smooth, silky paste. Remove from the processor and stir in the fresh mint and seasoning to taste. If the potato mix separates from the oil, simply add a little hot water while blending to bring it back.