Mashed Potato Skordalia
['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)']
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.
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