If you love garlic – then you’ll love Skordalia!! And if ever there was a dip to give hummus a run for its money, Skordalia is it.
Skordalia is a Greek-style dish of mashed potato spiked with garlic and lemon, and made voluminous with olive oil. It pairs perfectly with Greek rusks, pita or even raw veggies, and I think its quite possibly the BEST Greek dip around!!!
- 800 g Potatoes
- 6 cloves Garlic
- 6 tbsp Respect extra virgin olive oil (generous tablespoons)
- 2 tbsp Red wine vinegar
- Ground pepper
- Peel the potatoes and cut them into small squares.
- Add them in a medium-sized cooking pot and cover with water. Season with salt. Bring to a boil over high heat.
- Reduce heat to medium and cook until they're completely soft when you prick them with a knife (to the point they fall apart). Time depends on the variety of potatoes. It might take from 20 to 30 minutes.
- Transfer potatoes to a large mixing bowl. Keep the water they've boiled in aside.
- In a food processor blend garlic with olive oil and vinegar until smooth paste forms.
- Add the garlic paste to the potatoes. Using an electric mixer with the whisk attachment on, start mashing the potatoes on low speed.
- Gradually add bits of the "potato-water" in the potatoes until they get nicely whipped and fluffy. NOTE: You don't have to use all the water. Just enough to reach the right consistency that's why it is added in small bits at a time.
- Season with extra salt if needed and some ground pepper on top.
- Once it's ready you may keep covered in the pot until you're ready to serve (it gets even better if it sits for a while about 30 minutes for example).