If you haven't tried skordalia....skadaddle! The Greeks are onto something.
Mashed spuds are never duds (in my opinion), and these tangy rustic potatoes are sublime. Traditional skordalia uses crusty bread. I've used blanched slivered almonds to make it gluten-free and bit healthier.
I first fell in love with skordalia at a cafe in Henley Beach in Adelaide about 15 years ago. This cafe had the most interesting diverse selection of dips, and this skordalia was the star. Since then, it's graced the table at many a dinner party to the delight of my guests.
This recipe is really versatile. It's fantastic spread on grilled vegetable kebabs, delicious served with crusty bread, crackers, or crudités, is awesome slathered on sandwiches and wraps, and is a more exotic alternative to conventional mashed potatoes.
If you are serving this as a dip or paste you can get away with a richer blend as you're getting a smaller mouthful. If you're making this as a vegetable side dish, you may want to hold back on the garlic paste, lemon juice, and vinegar. This blend can get very rich and overbearing in large quantities.