Best 4 Mashed Potato Skordalia Recipes

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Mashed potato skordalia is a unique and flavorful Greek dish that can be enjoyed as an appetizer, side, or even a main course. Made with a combination of mashed potatoes, garlic, olive oil, and vinegar, this creamy and savory dip is sure to impress your taste buds. With its vibrant color and tangy flavor, mashed potato skordalia is a perfect addition to any Greek-inspired meal. It can be served warm or cold, and is often garnished with chopped nuts, herbs, or feta cheese. Whether you're a seasoned chef or a beginner, this easy-to-make recipe will guide you through the steps of creating a delicious and authentic mashed potato skordalia that will transport you to the heart of Greece. This versatile dish can be customized to your liking, so feel free to experiment with different ingredients and flavors to create your own signature skordalia.

Let's cook with our recipes!

MASHED POTATO SKORDALIA



Mashed Potato Skordalia image

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     leftovers     Potato     Walnut     Dip

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1/3 cup walnuts
1 cup mashed potatoes, room temperature
4 garlic cloves, finely grated
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons olive oil, plus more for drizzling
Kosher salt
1 tablespoon finely chopped chives
Pita chips and/or cucumber spears (for serving)

Steps:

  • Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
  • Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.

GREEK GARLIC POTATO DIP (SKORDALIA)



Greek Garlic Potato Dip (Skordalia) image

Provided by David Kamen

Categories     Condiment/Spread     Garlic     Nut     Olive     Potato     Bake     Almond

Yield Makes 8 servings

Number Of Ingredients 9

3 medium russet potatoes
4 to 5 cloves garlic, peeled and minced
1 teaspoon kosher salt
1 large egg yolk
1/4 teaspoon ground black pepper
1/3 cup kalamata olives, pitted and chopped
1/2 cup almonds or walnuts, toasted and ground
Juice of 1 lemon (about 1/4 cup)
1 cup olive oil

Steps:

  • 1. Preheat the oven to 350°F oven.
  • 2. On a heavy baking sheet, bake the potatoes until tender, about one hour. Remove from the oven and set aside until cool enough to handle.
  • 3. While potatoes cool, using the flat side of a knife or in a mortar and pestle, crush the garlic and salt together into a fine paste.
  • 4. Cut the cooled potatoes lengthwise, scoop out the pulp, and mash through a ricer, food mill, or potato masher, then place into a large mixing bowl. Add the garlic paste, egg yolk, black pepper, olives, almonds, lemon juice, and olive oil to the potatoes and mix well, until it has the consistency of mashed potatoes.
  • 5. Adjust the consistency and taste with more olive oil, salt, and pepper, and serve.

SKORDALIA (GREEK GARLIC POTATO DIP)



Skordalia (Greek Garlic Potato Dip) image

Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

Steps:

  • Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
  • While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
  • Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
  • Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
  • Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g

SKORDALIA (POTATO AND GARLIC DIP)



Skordalia (Potato and Garlic Dip) image

Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as "a simple but satisfyingly pungent Greek "super-aioli" which goes well as a relish with rich food", this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according to Kyriakou and Campion is "how they do it near the lake of Ioaninna, where freshwater crayfish with almond skordalia is a local specialty". The almonds is certainly one element of this version of Skordalia which makes it - I was delighted to find - even more delicious than Skordalia I've eaten in restaurants. I've posted this recipe here for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

750 g floury potatoes
4 -6 garlic cloves
1 tablespoon lemon juice
100 g ground almonds
175 g extra virgin olive oil
1 egg
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Boil the potatoes in their skins until cooked - about 30 minutes. What you are aiming for in this recipe is starchy mashed potato. As soon as the potatoes are cool enough to handle, peel them and either mash them or put them through a potato ricer.
  • Peel the garlic cloves and pound them in a pestle with the lemon juice or use a hand-blender for this step.
  • Mix the potato, garlic and ground almonds together thoroughly in a bowl, and then beat in the olive oil gradually with a wooden spoon.
  • Beat in the whole egg and season with salt and pepper.
  • Note: Remember that the taste of the garlic will strengthen with time, so keep that in mind - and when the dish is to be served - when deciding on the amount of garlic you include in this recipe.

Nutrition Facts : Calories 343.1, Fat 28.9, SaturatedFat 3.7, Cholesterol 26.4, Sodium 15.2, Carbohydrate 17.9, Fiber 3.8, Sugar 1.8, Protein 5.1

Tips:

  • Use Yukon Gold or Russet potatoes: These potatoes have a high starch content, which makes them ideal for mashed potatoes.
  • Boil the potatoes until they are very soft: This will make them easier to mash and will help to create a smooth and creamy texture.
  • Drain the potatoes well: Any excess water will make the mashed potatoes watery and runny.
  • Mash the potatoes while they are still hot: This will help to create a smooth and fluffy texture.
  • Season the mashed potatoes to taste: Add salt, pepper, and other seasonings to taste.
  • Add butter or cream: This will help to make the mashed potatoes more rich and creamy.
  • Garnish the mashed potatoes: You can garnish the mashed potatoes with chopped parsley, chives, or grated Parmesan cheese.

Conclusion:

Mashed potatoes are a classic side dish that can be served with a variety of main courses. They are easy to make and can be tailored to your own taste. Whether you like them plain or loaded with toppings, mashed potatoes are a delicious and satisfying dish.

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