Name: Skordalia
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 large potatoes, peeled and cubed; ¼ cup minced garlic; ⅓ cup distilled white vinegar; 1 ½ cups olive oil; salt to taste

This is a nice traditional Greek garlic spread. It goes well with fish as a sidedish or with pita bread as snack.

Skordalia

potatoes,

garlic

white vinegar

olive oil

salt

Place potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. Drain and return to the saucepan.


Mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. Continue mixing until all ingredients are well blended. Season with salt to taste. This sauce can be served chilled or at room temperature.


nice and simple, thx. 
just like mother used to make and serve with battered cod filets.

i was wondering if we could speed things up by using a good quality mash potatoes mix instead.


I was researching the Mediterranean Diet and was looking for some inspiration, this was a very tasty first start. I did feel it was a little bland on it's own  and my husband asked what made it different than mashed potatoes? So after boiling 5 small Yukon potatoes in heavily salted water, I pureed in garlic, lemon juice, Parmesan cheese, dried oregano, and plenty of good olive oil. We enjoyed it spread on a crusty baguette slices with a nice dry red wine. I also spread leftovers on toast this morning - delish!

Delicious! My husband, an authentic Greek cook, found this recipe a success! Thank you for sharing.

I tried to recreate skordalia I had at an excellent Greek restaurant in Astoria, NY, but I was sorely disappointed. None of the flavors seem to blend together to make a cohesive, good-tasting skordalia. I followed the recipe to a T.

Great A+++++. I wanted the taste from our Greek restaurant here in New Jersey and I found it by accident. Make this recipe exact then add the juice from the peppers they serve. The yellow hot ones. Start out with a little and continue till desired taste. I think it is their secret to all their dishes because I did it in the taziki also and it worked. Thank you for this recipe.

I added one small, cooked and pureed beetroot to it. The blandness is gone, and it has a lovely color!

Nice, tasty and easy. If you put in less garlic you can also serve it as mashed potatoes :)

Yes you can use dried mashed potatoes instead, I did and it works!

Easy too make - I held back on the vinegar and oil, made to taste

Soo much better than it sounds and pretty darn easy.   It is so delicious!

Skordalia

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 3

Author : eleniap

Ingredients

Instructions

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