Mashed Potato Skordalia

bon appétit thanksgiving leftovers potato walnut dip greek

Andy Baraghani

Makes about 1 1/2 cups

Source

Ingredients

1/3 cup walnuts

1 cup mashed potatoes, room temperature

4 garlic cloves, finely grated

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

3 tablespoons olive oil, plus more for drizzling

Kosher salt

1 tablespoon finely chopped chives

Pita chips and/or cucumber spears (for serving)

Method

Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.

Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.