Smooth potato dip takes plenty of garlic, olive oil and lemon, with a soft texture made for spreading or scooping.
Hand-mashing keeps Skordalia light instead of gluey. Garlic is worked into the warm potatoes before olive oil is folded in gradually, giving the dip a creamy body without dairy.
Use starchy potatoes and drain them well. A food processor overworks potato starch, so choose a ricer or masher and stop mixing as soon as the oil and lemon are incorporated.
Method
Cover russet potatoes with water in a saucepan. Bring to a boil and simmer for until very tender; drain, then return to the warm pan for off heat to dry.
Rice or mash potatoes until smooth. Fold in garlic and salt.
Add olive oil gradually, then lemon juice and the measured warm water, stirring gently until soft and spreadable.
Forkue tips
- Start with two garlic cloves if you prefer a gentler dip, then add more after tasting.
Storing and reheating
Refrigerate for 3 days. Let a portion lose its chill before serving and loosen with a little water or olive oil if it firms up.
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Nutrition per serving, estimated
Photo: Amymoni, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)
Skordalia: FAQ
Can I blend it smooth?
Avoid blending cooked potatoes; their starch can become sticky. A ricer gives a smooth texture without overworking them.
What goes with the dip?
Serve with roasted vegetables, grilled fish or bread. Its sharp garlic flavor works well alongside simply seasoned foods.
How do I store and reheat Skordalia?
Refrigerate for 3 days. Let a portion lose its chill before serving and loosen with a little water or olive oil if it firms up.
How long does Skordalia take?
About 35 min in total: 15 min prep and 20 min cooking.
What do I need to make Skordalia?
The key ingredients are russet potatoes, garlic and lemon juice, plus pantry basics.
Any tips for Skordalia?
Start with two garlic cloves if you prefer a gentler dip, then add more after tasting.
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