Skordalia (Garlic and Potato Dip)


Skordalia 

(Garlic and Potato Dip)

 

Bake:  None

Prep: 10 min

Serves: 8

 

Skordalia is very versatile and may be served as a dip or as a condiment with  fish, meat, chicken or vegetables, if you like garlic. It can also be added to a pasta salad or used as a  salad dressing, or any other dish that could benefit from its garlicky tang.

 

 

2 medium russet potatoes, peeled

1/4 teaspoon pepper

5  garlic cloves, crushed

2 tablespoons olive oil

1/8 teaspoon salt

2 tablespoons white vinegar

 

Place potatoes in a sauce pan, cover with cold water and bring water to a boil. Cook for 10 minutes or until very soft. After draining potatoes in a colander, cut them into small pieces. Mash with a potato masher until smooth. Stir in the garlic, salt and pepper;  blend with wooden spoon until smooth.  Add olive oil in a slow steady stream and mix until smooth. Add vinegar and season to taste.  May be thinned to desired consistency with water.

 



 Would not recommend using a food processor to mix the potatoes because starch bonds are weakened and you will have a gooey mess. I know!!!



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