Skordalia Greek Potato and Garlic Dip Pressure Cooker Recipe

Skordalia Greek Potato And Garlic Dip Pressure Cooker Recipe

Ingredients

Makes about 2 cups

Pressure Cooker: 5- to 7-quart Pressure Time: 6 minutes at HIGH pressure

• 1 pound russet potatoes, peeled and cut into 2-inch chunks
• 4 to 12 cloves garlic, to taste, peeled
• 1 teaspoon sea salt
• 1/3 cup blanched almonds, whole or slivered, or pine nuts
• 1 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• freshly ground black pepper

Method

1. Place the potatoes in a 5- to 7-quart pressure cooker pot and fill with water to cover
2. It is okay if a few edges of the potatoes are peeking up out of the water
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 6 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. The potatoes should be soft and tender when pierced with the tip of a knife
11. Drain in a colander
12. Return the potatoes to the pot, shaking to dry them a bit
13. Place the garlic and salt in a food processor and pulse to grind
14. Add the nuts and pulse to grind
15. Dump the hot potatoes into the processor and add the oil and vinegar; blend until smooth
16. Taste for salt and pepper
17. This is best served the day it is made
18. If not serving immediately, cover and refrigerate until ready to serve

Full List of Potato Recipes
Full List of Dip Recipes