Greek Garlic and Potato Spread (Skordalia)

Traditional Greek cuisine is full of delicious and satisfying vegetarian and vegan recipes that are so easy to incorporate into our meal planning as part of a healthy Mediterranean diet. This Greek garlic and potato spread (skordalia) is an example which proves how easy it is to transform ordinary mashed potatoes to something truly amazing!

What is skordalia?

Skordalia or skordhalia (pronounced skor-dhal-YAH), is a delicious, tangy purée of crushed garlic blended with soft, warm, mashed potatoes.  To this base, we gradually add a stream of good extra virgin olive oil to make a smooth emulsion and then we finish it with something acidic, like vinegar, to round up the flavor.  Skordalia takes its name from the basic ingredient used to make this dish, “skordo”, which means garlic in Greek.

How to make it

In older times, Greek grandmothers would typically use a mortar and pestle to make a paste out of fresh garlic and salt and would then slowly add the rest of the ingredients, a little at a time.  This process can be time consuming, however, and thankfully nowadays we can use a food processor (or even a hand mixer) instead to make a smooth mixture in minutes!  The one thing that remains non-negotiable, however, is the need for using good quality of extra virgin olive oil which will give this spread a buttery, rich taste and heavenly aroma!

Tips for a delicious skordalia

• Cut the potatoes and rinse them well before boiling to reduce their surface starch and to avoid a “gummy” purée
• Blend the garlic with the vinegar and allow it sit for a few minutes to reduce its strong flavor
• Drizzle the olive oil slowly into the mixture to achieve a perfect emulsion
• Taste and adjust:  if you want more tangy flavor, add more vinegar

Skordalia Variations

This Greek Garlic and Potato Spread (Skordalia) can also be made with a different “base” than mashed potatoes.  Some of the variations include using homemade stale bread soaked in water and squeezed, or, toasted walnuts in place of the potatoes.  These variations are also very tasty, but are more suitable if you want to serve skordalia as an appetizer.  The potato version is the most versatile as you can serve it also as a side dish.

How to serve it

This favorite Greek dish is served year ’round and is not reserved for only the cold weather months, as you might think about with mashed potatoes.  Besides serving it as a delicious appetizer or spread with warm pita bread, it is substantial enough to accompany various meat, vegetable, and fish dishes.  A favorite combination is to serve it with boiled or roasted beets.  Skordalia is a very popular dish on Greek National Independence day (March 25), when it is served with batter-fried salted cod!

5.0 from 2 reviews

Greek Garlic and Potato Spread (Skordalia)

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A traditional Greek vegan appetizer or side dish, a real treat for all garlic lovers!

Author: Marilena Leavitt

Recipe type: Appetizer/Side Dish

Cuisine: Greek

Serves: 6

Ingredients

• 2 lbs. Yukon Gold potatoes
• 1 TBSP. salt
• --- --- freshly ground pepper
• 8 med. garlic cloves, chopped
• 2 TBSP. red wine vinegar
• ½ cup good quality extra virgin olive oil
• ½ cup water from the boiled potatoes, at room temperature

Instructions

1. Scrub the potatoes well, peel them and cut them in half. Place them in a bowl and cover them with cold water. Rinse a couple of times to get rid of their surface starch. Place in a large saucepan and cover them with fresh water. Bring to a boil. Lower the heat and gently simmer for about 30 minutes. At that point, the potatoes should be very tender. Drain them in a colander and reserve ½ cup of the cooking water. Set the potatoes aside and keep them warm.
2. In a food processor, add the garlic, the red wine, the seasoning and the cooking water, and blend well. Allow them to sit for a few minutes.
3. Cut the (still warm) potatoes in medium-size pieces and add them to the food processor. Blend to combine. Then, pour in the olive oil, a little at a time, and process until the olive oil is completely incorporated and the mixture is smooth and creamy.
4. Before serving, drizzle some more olive oil and sprinkle a few minced chives on top. Mini capers would be a good addition too!

Notes

If you don’t have a food processor, you can use a hand-held mixer to blend everything. You can serve the skordalia as a side dish at room temperature, or as a delicious spread with some toasted bread or pita wedges.

3.5.3240

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