← Nouns Cooking · Greek

Ingredients

• 750 g floury potatoes, peeled and cut into even chunks
• 5 cloves Garlic
• 1 tsp Salt
• 120 ml extra virgin olive oil
• 3 tbsp red wine vinegar or lemon juice
• 100 ml potato cooking water

Method

1. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 18–20 min, until completely tender. Scoop out a mug of the cooking water, then drain.
2. Meanwhile, crush the garlic with the salt into a smooth paste in a mortar, or grate it very finely.
3. Press the hot potatoes through a ricer or mash them well by hand. Do not use a food processor, which turns them gluey.
4. Beat in the garlic paste, then add the oil in a thin stream, beating with a wooden spoon, alternating with splashes of vinegar and cooking water, until light and fluffy.
5. Taste for salt, garlic and sharpness, then serve warm or at room temperature with fried cod, roast beetroot or bread.

Tips

• Raw garlic gets stronger as skordalia sits, so go easy if you are making it ahead.
• Some regions make it with soaked bread or walnuts instead of potato; walnuts make it richer.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes Diane Kochilas