Mashed Potato Skordalia Recipes

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TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)



Traditional Greek Skordalia (Garlic and Potato Dip) image

Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.

Provided by OliveTomato.com

Categories     Appetizer

Time 25m

Number Of Ingredients 5

7-8 garlic cloves
1 pound (450 g) of potatoes (preferably starchy like russet)
1 cup Extra virgin olive oil
Red wine vinegar or lemon juice
Salt

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.

Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 g

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 POTATO AND GARLIC DIP (SKORDALIA RECIPE)



Greek Potato and Garlic Dip (Skordalia Recipe) image

This skordalia recipe creates a creamy mashed potato and garlic dip that is out of this world delicious. It's one of my favorite Greek dips for a party, and it's really simple to make!

Provided by Kevin

Categories     Appetizer

Time 25m

Number Of Ingredients 10

2 Yukon Gold or russet potatoes (peeled and cubed)
1 tsp kosher salt
1 cup olive oil
1 cup blanched almonds
1/2 cup water
3 cloves garlic
1 lemon ((2 tbsp lemon juice))
olive oil
red pepper flakes
3 green onions (green tops finely cut)

Steps:

  • Bring salted water in a medium saucepan to a boil and cook potatoes until fork tender (5-6 minutes). Drain and mash in a medium bowl.
  • In a blender add the olive oil, almonds, water, garlic and lemon juice. Puree until smooth and emulsified.
  • Pour the almond mixture over the mashed potatoes and stir to incorporate. Season to taste with salt.
  • Garnish with a drizzle of olive oil, red pepper flakes and green onion tops. Serve warm with chips, pita or chopped vegetables.

Nutrition Facts : Calories 507 kcal, Carbohydrate 19 g, Protein 6 g, Fat 47 g, SaturatedFat 6 g, TransFat 1 g, Sodium 398 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

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



Skordalia image

Provided by Bruce Aidells

Categories     Condiment/Spread     Sauce     Dairy     Garlic     Herb     No-Cook     Quick & Easy     Yogurt     Lemon     Mint     Healthy

Yield Serves 4

Number Of Ingredients 5

1 cup plain yogurt
4 garlic cloves, pressed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint or 1 tablespoon dried
salt and freshly ground black pepper to taste

Steps:

  • Mix ingredients together in a small bowl. Serve with Barba Yianni's Grilled Lamb.

SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE



Skorthalia (Skordalia): Greek Garlic Dip and Sauce image

There are several variations of skorthalia (skordalia), but they all produce a garlicky dip that goes wonderfully with fried cod, burgers, and more.

Provided by Nancy Gaifyllia

Categories     Appetizer     Sauce

Time 30m

Number Of Ingredients 6

1 tablespoon salt
1 1/2 pounds potatoes for boiling
1/2 teaspoon freshly ground black pepper
6 to 12 cloves of garlic (minced or grated, to taste)
1 cup extra virgin olive oil
1/3 cup good quality red or white wine vinegar

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.

Nutrition Facts : Calories 327 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 804 mg, Sugar 1 g, Fat 27 g, ServingSize 2 to 3 cups (8 to 12 servings), UnsaturatedFat 0 g

SKORDALIA (GREEK GARLIC AND POTATO SPREAD) RECIPE



Skordalia (Greek Garlic and Potato Spread) Recipe image

Don't wait for the cold weather to set in to enjoy mashed potatoes: Take a page from the Greeks with skordalia, a garlicky, tangy mashed potato dip. Flavored with olive oil, vinegar, almonds, and plenty of raw garlic, then served chilled or at room temperature, it'll give you a whole new perspective on what mashed potatoes can be.

Provided by Daniel Gritzer

Categories     Side Dish     Appetizer     Snack     Appetizers and Hors d'Oeuvres     Snacks

Time 35m

Number Of Ingredients 8

2 medium russet potatoes (about 1 pound; 450g), peeled and cut into 3/4-inch cubes
Kosher salt
3 ounces whole blanched almonds (1/2 cup; 85g)
4 to 6 medium cloves garlic (see note)
1/4 cup plus 2 tablespoons (90ml) white wine vinegar and/or fresh lemon juice (from about 2 lemons; see note)
3/4 cup (180ml) extra-virgin olive oil
Minced flat-leaf parsley, for garnish
Warmed pita and/or bread, for serving

Steps:

  • Preheat oven to 350°F (180°C). Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until it is salty like tears . Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds.
  • Using a potato ricer or a food mill with the finest disk, mash potatoes into a large mixing bowl. Alternatively, thoroughly mash potatoes with a potato masher in a large mixing bowl.

Nutrition Facts : Calories 204 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 251 mg, Sugar 1 g, Fat 17 g, ServingSize Makes about 3 cups, UnsaturatedFat 0 g

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  • To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
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