Ingredients
Scale
- 1 lb/450 g peeled and chopped potatoes
- 2 tbsp white vine vinegar (or lemon juice)
- 4–6 cloves of garlic
- 4 tbsp olive oil (or more of you prefer)
- salt, pepper
To serve:
- olives
- chopped parsley or mint
- flatbread or pita
Instructions
- Cook potatoes in salted water until very tender, about 20 minutes. Drain, reserving cooking water.
- Add garlic cloves and vinegar to a small food processor. Blend until smooth and paste like. Add olive oil, salt and pepper, and blend again to emulsify.
- Place a 3-4 cubes of potatoes to the food processor as well, and blend together with the garlic mixture.
- Transfer drained potatoes and blended mixture to a large bowl. Using a potato masher mash potatoes, until creamy and fluffy. Add a little of the reserved cooking water as you go to reach desired consistency.
- Skordalia tastes best if you place it in the fridge for a couple of hours before serving. However you can also eat it right away.
- To serve Skordalia simply spread it onto a serving plate. Drizzle with olive oil, and top with chopped herbs and olives. Enjoy!
Notes
If making Skordalia oil-free, simply avoid olive oil, and add more of the cooking liquid instead.
- Prep Time: 10 mins
- Cook Time: 20 mins