Recipes

IdahoŽ Potato Skordalia

Recipe courtesy of Katherine August, Executive Chef, Chicago, IL

Yield: Serves 4

Boil potatoes in their skins with salt and bay leaf, when tender enough for mashing, drain.
Roast garlic clove in olive oil.
In mixer with padded attachment, or by hand, mash potatoes together with roasted garlic, capers, and all of the olive oil.
Add salt and pepper to taste

This dish can be served hot as a side dish, or with the addition of a little more olive oil, room temperature, as a dip for crudités.