A few weeks ago, a reader wrote asking if I had a recipe for some tangy, garlicy, tantalizing dip he recently tried at a local Greek restaurant. He described it as something like a mashed potato dish, but better! Skordalia. Prompted by his e-mail I was on a mission to create an easy skordalia recipe to share with everyone. So here we are! Now, what the heck is it?
What is Skordalia?
I learned that the name itself, Skordalia, may be a compound of the Greek [ˈskorðo] ‘garlic’ and Italian agliata [aʎˈʎaːta] ‘garlicky’. So, clearly, garlic is the star here. Skordalia is basically a Greek garlic dip or spread made by combining crushed garlic with a thick base such as day-old bread or pureed potatoes, lots of olive oil and citrus–either a wine vinegar or fresh lemon juice. Some skordalia recipes call for the addition of nuts such as walnut or almonds, which I do and highly recommend. In my research, I found a bread-based skordalia in Diane Kochials cookbook Ikaria (affiliate link) where she used sourdough bread! But I decided to go for a potato-based skordalia here. And while traditional methods would have called for a mortar and pestle to make this smooth garlic and mashed potato dish, this recipe uses a food processor and a potato masher (affiliate links).
How is this different from mashed potatoes?
At first glance, this looks just like a comforting side of mashed potatoes. And it kinda is! But think of it more as mashed potatoes punchier Greek cousin. Skordalia uses quite a bit of garlic. Citrus adds a certain punch you won’t find in mashed potatoes as we know them. And extra virgin olive oil–in generous amounts–is used to basically whip everything together into this smooth, extra fluffy dip. This particular skordalia recipe also uses almonds (or walnuts), which add another subtle nutty element than your typical mashed potatoes. You don’t have to serve it hot as a side, this potato and garlic dip can be served chilled as mezze or as at room temperature as a side. And if you chill skordalia for a bit, the flavors really intensify!
Ingredients
Potatoes– I use 1 lb gold potatoes here. Russet potatoes will work well also. Nuts– about 3 ounces blanched almonds or shelled walnuts Garlic- this is the star ingredient (about 6 cloves of garlic), although you can adjust the amount of garlic to your liking or use roasted garlic for a milder dip (view the how to roast garlic tutorial). Citrus– fresh lemon juice or red wine vinegar will work here (I use fresh lemon juice about 1/4 cup + 2 tablespoons) Extra Virgin Olive Oil– all skordalia recipes, if done right, will use a good bit of extra virgin olive oil, anywhere from 3/4 cup to 1 1/4 cup. It’s important to use a quality olive oil here to add richness and good flavor. I use either Private Reserve or Early Harvest Greek EVOO. Garnish– to finish this lovely potato dip, top with a drizzle of olive oil, fresh chopped green onions, parsley and a sprinkle of lemon zest.
How to make Skordalia
Three Tips
Rinse the potatoes before and after cooking. This will help remove the starchy film and reduce the gumminess of the mashed potatoes. Skordalia is meant to be garlicy! If you want the real deal, use about 6 garlic cloves. But as mentioned earlier, if you’re not sure, you can start with less garlic or use roasted garlic instead. If you end up using roasted garlic, you will likely use a good amount (about 10 to 12 cloves or so). Serve skordalia dip chilled or at room temperature. As it sits, the garlic dip will have a thicker consistency and its flavors will intensify.
Can you make this mashed potato dip in advance?
If you like, you can prepare this garlic dip one night in advance. Do not add the garnish until you are ready to serve. Remember that the garlic and citrus flavors will intensify overnight. Guide for how to make Skordalia: Greek garlic dip (print-friendly option below) Allow it to cool completely, then transfer to a tight-lid glass container and refrigerate for the night. Add a drizzle of olive oil and garnish to your liking and serve.
What to serve it with?
Typically, skordalia is served next to fried salted cod but I love it next to this lemony cod, whole-roasted fish, grilled chicken or even lamb burgers. Just like mashed potatoes, it goes with a ton of things! And if you ask me, I’d keep with the Greek theme and finish the meal with some baklava! Check out our collection of Mediterranean diet recipes. For all recipes, visit us here. JOIN MY FREE E-MAIL LIST HERE. SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. 5 from 28 reviews
