Ingredients

Ingredients

• 10 ounces Yukon Gold potatoes (about 2 medium)
• 1/4 bunch fresh chives
• 1 medium lemon
• 6 cloves garlic
• 1 teaspoon kosher salt
• 2 large egg yolks
• 1 cup olive oil, plus more for drizzling

Instructions

1. Peel and dice 10 ounces Yukon Gold potatoes. Place in medium saucepan and add enough cold water to cover by about 1 inch. Bring to a boil over medium-high heat. Simmer until very tender and a fork easily pierces the flesh, 10 to 15 minutes. Meanwhile, finely chop 1/4 bunch fresh chives until you have 1 tablespoon. Finely grate the zest of 1 medium lemon until you have 1 teaspoon; juice the lemon until you have 2 tablespoons. Place 6 peeled garlic cloves and 1 teaspoon kosher salt in a mortar and pestle and smash until smooth. (Alternatively, finely mince the garlic, sprinkle with salt, then run the side of the blade of a large knife over the garlic until a paste is formed.) Transfer to a medium bowl.
2. When the potatoes are ready, drain and rinse under cold water to remove the excess starch. Process the potatoes through a food mill or ricer, or mash with a potato masher (which won't be as smooth).
3. Whisk 2 large egg yolks into the garlic paste one at a time, and whisk until creamy and pale yellow. Add the lemon juice and zest and whisk to combine. While whisking constantly, pour in 1 cup olive oil in a thin, steady stream until the mixture is thick and emulsified, about 2 minutes. Add the potatoes and stir to combine.
4. Transfer the skordalia to a serving bowl. Drizzle a little olive oil on top and garnish with the chives.

Recipe Notes

Substitutions: You can substitute 1 cup instant potatoes for the Yukon gold potatoes. Prepare them according to package instructions (you won’t need more than 1 ounce) except omit butter and use only water for the liquid.

Storage: Store skordalia in an airtight container in the refrigerator for up to 3 days. The garlic flavor might intensify with age.