Skordalia
A traditional, pungent Greek garlic dip built on a base of smooth mashed potatoes and rich olive oil.
- 20 min
- 126 kcal / serving
- easy
- vegan
- Protein
- 1.3 g
- Fat
- 9.1 g
- Carbs
- 10.2 g
Contains: sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 300 g starchy potatoes (peeled)
- 4 pc garlic cloves
- 60 ml extra virgin olive oil
- 2 tbsp red wine vinegar (or lemon juice)
- 1/2 tsp salt
- 2 tbsp lukewarm water (as needed)
Method
- Cut the peeled starchy potatoes into chunks and boil them in salted water for about 15 minutes until fork-tender, then drain.
- Mash the garlic cloves together with the salt in a mortar and pestle until they form a completely smooth, uniform paste.
- Pass the hot potatoes through a potato ricer or mash them thoroughly with a hand masher (do not use a blender, or the texture will turn gluey).
- Stir the smooth garlic paste into the warm mashed potatoes until fully distributed.
- Alternately add the extra virgin olive oil and red wine vinegar in small increments, stirring vigorously with a wooden spoon.
- If the skordalia feels too dense, beat in a splash of lukewarm water until it reaches a creamy, spreadable texture. Serve warm or cold. Makes about 6 servings.
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