Skordalia is a garlicky Greek mashed potato dip not to be confused with a regular, run of the mill garlic mashed potato.
Skordalia is smoother than that and usually eaten as a dip. It’s divine.
In saying that, I have used a variation of Skordalia in some of my fine dining events which has worked really well.
If you wanted to make more traditional garlic mashed potatoes then use the same ingredients but just a lot less olive oil and add a decent whack of butter.
Love Greek food? Or just want more Greek dips?
Skordalia is creamy, silky, garlic mashed potato that is whipped up with lots of extra virgin olive oil to create a delicious dip perfect for devouring with some pita bread.
Skordalia is very much it’s own ‘thing’.
In essence Skordalia is a garlic mashed potato purée emulsified with lots of olive oil. Usually eaten as a dip, it also works well as a purée to compliment fish or meat – I think I said that already so I’ll shut up now..
Skordalia Recipe – Ingredients:
500g peeled potatoes
3 cloves garlic (8g)
1/2 cup /125ml extra virgin olive oil
30ml lemon juice
Good pinch salt
1 tsp white (distilled) vinegar
Few sprigs thyme or parsley
1 cup of reserved cooking liquid from spuds
Skordalia Method:
- Boil the potatoes in salted boiling water until cooked, then drain and let steam dry.
- Blend the rest of the ingredients together (except the thyme or parsley) until the garlic had been totally pulverized.
- Mash the potatoes, ideally though a potato ricer or just by hand before passing through a course sieve which will reward you a smooth mash (but don’t blend – it’ll turn into glue).
- Pour the garlicky olive oil mixture slowly into the mash and combine fully.
- Season and taste.
- Garnish with a few sprigs of thyme or chopped parsley and a little drizzle of olive oil.
Goes great with some warm pita or homemade no yeast flatbreads
Skordalia Recipe – how to make Skordalia the Greek Garlic and Potato Dip
Skordalia is creamy, silky, garlic mashed potato that is whipped up with lots of extra virgin olive oil to create a delicious Greek dip.
Skordalia Recipe – Ingredients:
- 500 g peeled potatoes
- 3 cloves garlic (8g)
- 1/2 cup /125ml extra virgin olive oil
- 30 ml lemon juice
- Good pinch salt
- 1 tsp white (distilled vinegar)
- Few sprigs thyme or parsley
- 1 cup of reserved cooking liquid from spuds
Skordalia Method:
- Boil the potatoes in salted boiling water until cooked, then drain and let steam dry.
- Blend the rest of the ingredients together (except the thyme or parsley) until the garlic had been totally pulverized.
- Mash the potatoes, ideally though a potato ricer or just by hand before passing through a course sieve which will reward you a smooth mash (but don’t blend – it’ll turn into glue).
- Pour the garlicky olive oil mixture slowly into the mash and combine fully.
- Season and taste.
- Garnish with a few sprigs of thyme or chopped parsley and a little drizzle of olive oil.
