A Greek variation on garlic mashed potatoes served as a side dish or dip. | |
Yield | 4 servings |
Time | 30 minutes |
Tools |
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Ingredients |
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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.
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Appetizers & Side Dishes / Classic Recipes / Comfort Food / Dips / Easy Recipes / Greek Recipes / Quickies / Vegan Recipes
Skordalia
