Skordalia- Greek Garlic Potato Purée

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

Cook Time: 20

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
Large pot
Colander

Ingredients

1½ lb Russet (starchy) potatoes
1 tbsp Salt
½ tsp Coarse black pepper
8 cloves Garlic, chopped
1 cup Extra virgin olive oil
⅓ cup Red or white wine vinegar

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Instructions

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.

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