A Greek variation on garlic mashed potatoes served as a side dish or dip.
Yield 4 servings
Time 30 minutes
  • large pot
  • colander
  • large bowl
  • potato ricer or masher
  • food processor
  • rubber spatula
  • fork
  • shallow bowl
  • 1 pound waxy potatoes, peeled (optional)* and diced
  • ½ t salt
  • 5 cloves garlic, minced
  • ½ c blanched almonds or walnuts
  • ½ c olive oil
  • 3 T lemon juice
  • ½ t dried oregano
  • pepper
  • Kalamata olives (for garnish)
Directions Place potatoes in pot, cover with cold water, and heat over high heat until boiling. Reduce heat to medium and cook about 15 minutes, until tender. Set colander over a bowl and drain the potatoes. Set aside about ½ cup of the water and discard the rest. Rice or mash the potatoes in the now empty bowl, and add salt.

Meanwhile, process the garlic, nuts, and oil into a smooth sauce.

Add sauce to potatoes with lemon juice, oregano, and a couple T of the cooking water. Stir well, adding more water as needed until you have a thick, somewhat stiff sip. Taste and adjust seasonings.

Spread the skordalia into the bowl, drizzle with oil, and garnish with pepper and olives.

Serve warm or at room temperature.

Notes * Peeled potatoes make a smoother, creamier skordalia, but I like the extra nutrition provided by the peel.

Skordalia is the perfect accompaniment to breaded eggplant and zucchini.

Vegan Eats WorldAdapted from the recipe for “Garlicky Potato Dip (Skordalia)” in Vegan Eats World (read my review).

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