Greek Garlic Potato Purée (Skordalia)

Skordalia is basically the Greek version of garlic mashed potatoes. Skordalia is a wonderful side dish made from the most basic of Greek ingredients; olive oil, garlic, and potatoes or bread. It was also chosen along with Bakaliaro (fried codfish) as the traditional meal representing Greece’s independence from the Ottoman Empire.

Greek Skordalia whipped potatoes

Skordalia- Greek Garlic Potato Purée

Replacing the traditional mortar and pestle with a food processor makes this a cinch to make and whips it to a light and smooth consistency. The beauty of Skordalia, besides taking little effort to make, is it versatility. I can be eaten as a dip with bread, a sauce, or a side dish next to fried fish, steaks, vegetables, and even hamburgers.
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Course: Dip, Sauce, Side Dish
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: My Hungry Traveler


  • Food Processor or blender
  • Large pot
  • Colander


  • lb Russet (starchy) potatoes
  • 1 tbsp Salt
  • ½ tsp Coarse black pepper
  • 8 cloves Garlic, chopped
  • 1 cup Extra virgin olive oil
  • cup Red or white wine vinegar


  • Peel the potatoes and cut into 4 chunks. Peek and roughly chop garlic.
    Bring a pot with water to a boil. Add salt and potatoes. Boil until they are cooked through and easily pierced with a fork, about 15 to 20 minutes. Drain in a colander.
  • Add potatoes and garlic to a food processor and pulse about 10 times to puree. With motor on, slowly pour alternating streams of olive oil and vinegar until the mixture is smooth. Skordalia should be creamy and thick. Add a little water if it seems to thick. Salt to taste.


Calories: 616kcal | Carbohydrates: 31g | Protein: 4g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 1755mg | Potassium: 718mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg

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