Boil the potato until fork tender. Cool slightly, then remove the skin. Use a ricer to shred the potato. Place about 1/4 cup of corn oil in a food processor.
Add the garlic and almonds and pulse 5 times. Add the potato and mix in the remaining corn oil slowly. Add the coarse salt and white pepper to taste.
Add the vinegar, combine, and add the seltzer 1-2 oz. at a time. Adjust the seasoning using salt and vinegar, adding more seltzer if necessary to reach desired consistency. Do not over mix. Transfer the Skordalia into a serving bowl and keep refrigerated.