Introduction

Skordalia is a traditional Greek dip known for its bold garlic flavour, typically made with potatoes, bread, or almonds blended with olive oil, vinegar, and garlic. This creamy, pungent dip is often served as an accompaniment to fried fish, vegetables, or as part of a meze platter. Its unique taste and smooth texture make it a delightful addition to any meal.

Ingredients

Serves Approximately: 4 – 6 People

• Potatoes: 4 medium-sized, peeled and cut into chunks
• Garlic: 4-6 cloves, minced (adjust to taste)
• Olive Oil: 1 cup (extra virgin)
• White Wine Vinegar: 1/4 cup (or lemon juice for a citrusy flavour)
• Salt: 1 teaspoon
• Black Pepper: To taste
• Water: For boiling the potatoes

Equipment

• • Large Pot
  • Colander
  • Mixing Bowl
  • Potato Masher or Ricer
  • Whisk or Food Processor
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Instructions

1. Prepare the Potatoes:

• • Place the peeled and chopped potatoes in a large pot. Cover them with cold water and add a pinch of salt.
  • Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

2. Drain and Mash:

• • Drain the cooked potatoes in a colander and transfer them to a mixing bowl.
  • Mash the potatoes using a potato masher or pass them through a ricer for a smoother texture. Allow the mashed potatoes to cool slightly.

3. Prepare the Garlic Mixture:

• • In a small bowl, combine the minced garlic with the vinegar (or lemon juice). Let it sit for a few minutes to mellow the raw garlic flavour.

4. Combine Ingredients:

• • Gradually add the garlic-vinegar mixture to the mashed potatoes, mixing well to combine.
  • Slowly drizzle in the olive oil while continuing to mix. The mixture should become creamy and smooth.
  • Season with salt and black pepper to taste.

5. Adjust Consistency:

• • If the skordalia is too thick, you can add a small amount of water or more olive oil to reach the desired consistency.

6. Serve:

• • Transfer the skordalia to a serving bowl. Drizzle with a little extra olive oil on top.
  • Serve as a dip with bread, fried fish, or vegetables.

Tips

• Garlic flavour: Adjust the amount of garlic according to your taste preference. Skordalia is traditionally quite garlicky, but you can reduce the garlic if you prefer a milder flavour.
• Texture: For a smoother skordalia, use a food processor to blend the ingredients. For a more rustic texture, a potato masher works well.
• Accompaniments: Skordalia pairs well with fried fish, grilled vegetables, and as part of a meze platter. It also makes a great spread for bread.
• Vinegar vs. Lemon Juice: Both white wine vinegar and lemon juice add acidity to balance the garlic and potatoes. Choose based on your flavour preference.