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!!!

Skordalia

  • 800 g Potatoes
  • 6 cloves Garlic
  • 6 tbsp Respect extra virgin olive oil (generous tablespoons)
  • 2 tbsp Red wine vinegar
  • Ground pepper
  • Salt

  1. Peel the potatoes and cut them into small squares.

  2. Add them in a medium-sized cooking pot and cover with water. Season with salt. Bring to a boil over high heat.

  3. 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.

  4. Transfer potatoes to a large mixing bowl. Keep the water they've boiled in aside.

  5. In a food processor blend garlic with olive oil and vinegar until smooth paste forms.

  6. Add the garlic paste to the potatoes. Using an electric mixer with the whisk attachment on, start mashing the potatoes on low speed.

  7. 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.

  8. Season with extra salt if needed and some ground pepper on top.

  9. 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).

  10. Serve!