Aioli + Potatoes = Skordalia

• For the aioli
• 1 head garlic, top cut off about a half inch down, drizzled with a teaspoon of olive oil, placed on a piece of foil to cover and roasted in a 450F oven for 30 minutes
• 1 clove fresh garlic
• 1 room temperature egg
• 1/2 teaspoon salt
• 1/2 teaspoon dijon mustard
• Juice of 1/2 a lemon
• 1/2 cup neutral oil such as vegetable or canola
• 1/2 cup extra virgin olive oil
• For the Skordalia
• 2 heaping cups diced potatoes ( I used Yukon Gold but russets will work )
• The previously made aioli
• Lemon juice and salt for adjusting the finished product

1. In the bowl of a mini processor place the roasted garlic cloves, clove of fresh garlic, egg, salt,mustard and lemon juice and process until smooth.
2. Drizzle in the 2 oils through the teeny holes on the lid of the processor with the machine on and until the mixture thickens. Refrigerate to thicken a bit more.
3. Boil the potatoes until tender and then put them through a ricer or food mill. Cool.
4. Combine the aioli with the riced potatoes, stirring vigorously and adjust the taste with lemon juice and salt. Chill before serving.

aioli, garlic, garlic, egg, salt, dijon mustard, neutral oil, extra virgin olive oil, potatoes, aioli, lemon juice

Taken from food52.com/recipes/12083-aioli-potatoes-skordalia (may not work)