Greek Skordaila
Transform your meals with the bold flavors of **Greek Skordalia**, a creamy, garlicky mashed potato dip that’s as versatile as it is irresistible. Made with tender russet potatoes, rich extra virgin olive oil, and a zesty splash of red wine vinegar or lemon juice, this traditional Greek recipe is the ultimate comfort food with a Mediterranean twist. The silky-smooth texture is achieved by blending the potatoes with a savory garlic emulsion, creating a dish that’s perfect as a dip, spread, or side. Ready in just under 40 minutes, Skordalia complements everything from warm pita bread to grilled fish and roasted vegetables. Elevate your appetizer game with this authentic recipe brimming with flavor and simplicity!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 4 whole Garlic cloves
- 120 milliliters Extra virgin olive oil
- 2 tablespoons Red wine vinegar (or lemon juice)
- 1.5 teaspoons Salt
- 60 milliliters Water
Instructions
Peel the potatoes and chop them into evenly sized chunks for even cooking.
Place the chopped potatoes in a large pot of salted water and bring to a boil. Cook for about 20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, peel the garlic cloves and mince them finely or crush them into a paste using a mortar and pestle.
Drain the cooked potatoes and allow them to cool slightly. Transfer them into a bowl and mash them until smooth. You can use a potato masher or a ricer for best results.
In a separate bowl or small food processor, blend together the minced garlic, olive oil, red wine vinegar (or lemon juice), and water. Mix until the mixture is emulsified and smooth.
Gradually add the garlic-oil mixture to the mashed potatoes, stirring constantly to ensure everything is well combined. Adjust the consistency with additional water if needed.
Add salt to taste and mix well. Taste and adjust with more vinegar, lemon juice, or salt if desired.
Transfer the Skordalia to a serving dish and drizzle with a little extra olive oil on top. Optionally, garnish with chopped parsley or a sprinkle of paprika.
Serve immediately or refrigerate until ready to serve. Skordalia pairs wonderfully with pita bread, roasted vegetables, or grilled fish.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 5.8 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2871 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
