Greek Skordaila Recipes

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)

Steps:

• Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
• Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
• In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
• Add ½ of the olive oil in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste, mix well.

SKORDALIA

Steps:

• Place potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. Drain and return to the saucepan.
• Mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. Continue mixing until all ingredients are well blended. Season with salt to taste. This sauce can be served chilled or at room temperature.

SKORDALIA (GREEK GARLIC POTATO DIP)

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.

SKORDALIA (GREEK POTATO AND GARLIC DIP)

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
• Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
• Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
• In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.

SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE

Steps:

• Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
• Return the potatoes to the pot and sprinkle with pepper and mash to combine.
• In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
• Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.

GREEK GARLIC AND POTATO SPREAD (SKORDALIA)

Steps:

• 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.
• 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.
• 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.
• Before serving, drizzle some more olive oil and sprinkle a few minced chives on top. Mini capers would be a good addition too!