Skordalia (Potato-Garlic Mayonnaise)

Ingredients

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  • 4 to 6 garlic cloves, to taste
  • 2 large egg yolks, at room temperature
  • ⅛ teaspoon salt
  • (White pepper to taste)
  • 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
  • 1 teaspoon lemon juice
  • ½ teaspoon cold water

  Sub-recipe steps

  1. Mince or mash to a paste: 4 to 6 garlic cloves, to taste
  2. Place in a bowl and whisk together with: 2 large egg yolks, at room temperature; ⅛ teaspoon salt; (White pepper to taste)
  3. Very slowly, and whisking constantly, add, as for Mayonnaise I: 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
  4. Whisk in: 1 teaspoon lemon juice; ½ teaspoon cold water
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  • 2 pounds potatoes (about 6 medium), peeled and cut into large chunks (left whole and unpeeled if baking)
  • ½ cup heavy cream, half-and-half, or milk
  • 6 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black or white pepper
  • (2 tablespoons butter, softened)

  Sub-recipe steps

  1. Boil or bake until tender: 2 pounds potatoes (about 6 medium), peeled and cut into large chunks (left whole and unpeeled if baking)
  2. Meanwhile, heat in a small saucepan over medium-low heat: ½ cup heavy cream, half-and-half, or milk; 6 tablespoons butter; ½ teaspoon salt; ¼ teaspoon black or white pepper
  3. Do not let the mixture boil. If using boiled potatoes, transfer them to a colander placed in the sink and briefly rinse off any excess starch. Return to the pot they were cooked in and shake over medium heat until mealy and dry. If using baked potatoes, wait until they are just cool enough to handle and carefully peel off the skin, or cut each potato in half and scoop out the flesh into a large bowl. Mash the hot potatoes or run them through a potato ricer (if using a ricer, you can rice large chunks of boiled potato with the skin intact—the skin will be left behind in the ricer). Fold the cream mixture into the potatoes, stirring just enough to incorporate (overworking the potatoes will turn them gummy). If the potatoes seem stiff, add more hot cream or milk. Taste and add more salt and pepper, if needed.
  4. Transfer to a serving dish and serve at once. If desired, top with: (2 tablespoons butter, softened)
  5. Mashed potatoes can be kept hot for up to 30 minutes by covering the (heatproof) serving dish with foil and placing it in a warm oven.
• Salt and/or lemon juice
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  • 4 to 6 garlic cloves, to taste
  • 2 large egg yolks, at room temperature
  • ⅛ teaspoon salt
  • (White pepper to taste)
  • 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
  • 1 teaspoon lemon juice
  • ½ teaspoon cold water

  Sub-recipe steps

  1. Mince or mash to a paste: 4 to 6 garlic cloves, to taste
  2. Place in a bowl and whisk together with: 2 large egg yolks, at room temperature; ⅛ teaspoon salt; (White pepper to taste)
  3. Very slowly, and whisking constantly, add, as for Mayonnaise I: 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
  4. Whisk in: 1 teaspoon lemon juice; ½ teaspoon cold water
• ¼ cup ground toasted almonds or walnuts
• Hide ingredients for 1 small boiled potato, riced, or ¼ cup fresh bread crumbs 1 1 small boiled potato, riced, or ¼ cup fresh bread crumbs (opens in new tab) 1 small boiled potato, riced, or ¼ cup fresh bread crumbs
  • 2 pounds potatoes
  • ½ teaspoon salt
  • 2 to 3 tablespoons butter, melted
  • (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination)
  • (Grated peeled horseradish)
  • Salt and black pepper

  Sub-recipe steps

  1. Scrub clean or peel (if desired): 2 pounds potatoes
  2. If in haste, you may cut large potatoes into quarters; if doing so with russet potatoes, their cut surfaces will start to disintegrate so keep a close watch on them. Transfer to a pot and add enough cool water to cover them by a few inches. For every quart of water, add: ½ teaspoon salt
  3. Place over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until tender. Smaller red potatoes will be done in about 10 minutes; quartered large potatoes in about 15 minutes; large, whole potatoes may take up to 40 minutes. Drain well. If serving plain, cut larger potatoes into bite-sized pieces, if necessary, and toss to taste with: 2 to 3 tablespoons butter, melted; (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination); (Grated peeled horseradish); Salt and black pepper
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• ¼ teaspoon salt, or to taste