Skordalia

• 1 medium baking potato (about 6 ounces)
• 1/2 cup blanched whole almonds
• 6 large garlic cloves, coarsely chopped
• 1 1/2 cups vegetable oil
• 1/3 cup white wine vinegar
• 1 cup sparkling water
• Salt and freshly ground white pepper

1. In a medium saucepan, cover the potato with cold water and bring to a boil.
2. Cook until tender, about 20 minutes.
3. Let cool slightly, then peel and coarsely mash.
4. In a food processor, pulse the almonds with the garlic until minced.
5. Add the potato and pulse just until combined.
6. With the machine on, add the oil in a slow, steady stream.
7. Add the vinegar and process until blended.
8. With the machine on, add the sparkling water in a slow, steady stream and process until the Skordalia is creamy.
9. Season with salt and white pepper.

baking potato, almonds, garlic, vegetable oil, white wine vinegar, sparkling water, salt

Taken from www.foodandwine.com/recipes/skordalia (may not work)