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Do yourself a favor and partake of this simple rustic treat inspired by the fabulous spud. As anyone will happily agree – a spud is never a dud; and these mashed spuds are simple and sublime. There are a ton of fantastic skordalia recipes out there. A lot of them use crusty bread, which is of course, is a recipe for disaster, for those of us snouting in the gluten-free trough. I like this simple easy alternative that uses almonds. I like to put my spuds through the ricer to get a little air in them. It also creates a fabulous texture that looks a bit more interesting than your standard clumps of potato. This dip is extremely versatile. It is fantastic spread on grilled vegetable kebabs; wonderful as a paste spread for fish; and delicious served with crusty bread. It is also a sensational healthier alternative to the standard creamy mashed potatoes. If you are serving it as a dip or paste you can afford a richer taste as you will only be eating a little. But if you are serving this as a vegetable side, a milder taste might be more appropriate, as this can be very over bearing if you are too heavy handed with the garlic.