Description
Skordalia is a traditional Greek garlic dip made from creamy mashed potatoes blended with garlic, olive oil, and vinegar. This vibrant and flavorful dip is perfect served chilled or at room temperature with pita bread, vegetables, or alongside grilled meats. Its simple ingredients and robust garlic flavor make it a popular Mediterranean appetizer that is naturally vegan and easy to prepare.
Ingredients
Scale
Potatoes
- 1 pound russet potatoes, peeled and chopped
Flavorings
- 6 garlic cloves, minced
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup cold water (as needed)
- Salt to taste
Garnish (optional)
- Chopped parsley or crushed walnuts
Instructions
- Boil Potatoes: Place peeled and chopped potatoes in a pot of salted water and boil until they are fork-tender, about 15 to 20 minutes. Drain completely and let them sit for a few minutes to allow excess moisture to evaporate.
- Mash Potatoes: While still warm, mash the potatoes thoroughly using a potato ricer or masher until smooth and fluffy.
- Blend Ingredients: In a food processor or using a hand mixer, blend the mashed potatoes together with minced garlic, olive oil, and red wine vinegar until the mixture becomes creamy and well combined.
- Adjust Consistency: If the mixture is too thick, gradually add cold water, a little at a time, to achieve the desired creamy consistency.
- Season: Taste and season with salt as needed for balanced flavor.
- Serve: Transfer the skordalia dip to a serving bowl and garnish with chopped parsley or crushed walnuts if desired. Serve chilled or at room temperature alongside warm pita bread, fresh vegetables, or grilled meats.
Notes
- For a stronger garlic flavor, increase the number of garlic cloves.
- To lighten the texture, replace part of the potatoes with soaked bread, following a traditional variation of skordalia.
- Allow the dip to rest for at least 30 minutes before serving to let the flavors meld and develop fully.
