Best 3 Mashed Potato Skordalia Recipes
**Mashed Potato Skordalia: A Journey of Flavors**
A culinary odyssey awaits you with our exploration of mashed potato skordalia, a delectable dish that harmoniously blends the essence of Greece and Cyprus. This versatile dish offers a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. Embark on a culinary journey as we unveil the secrets of this exceptional dish, providing you with a detailed recipe guide to recreate this masterpiece in your own kitchen. Indulge in the delightful variations of skordalia, including the classic Greek version, the Cypriot version with walnuts, and the hearty vegan version, each offering unique twists and culinary surprises. Prepare to be captivated by the symphony of flavors, textures, and aromas that await you in the realm of mashed potato skordalia.
MASHED POTATO SKORDALIA
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
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.
SKORDALIA (GREEK GARLIC POTATO DIP)
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
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 (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
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.
Tips:
- For a creamier skordalia, use Yukon Gold or Russet potatoes.
- If you don't have a food processor, you can mash the potatoes by hand with a potato masher or ricer.
- For a tangier skordalia, use more lemon juice.
- If you like a spicier skordalia, add more garlic and/or red pepper flakes.
- Serve skordalia as a dip with vegetables, pita bread, or grilled meats.
- You can also use skordalia as a spread for sandwiches or wraps.
- Skordalia will keep for up to 3 days in the refrigerator.
Conclusion:
Skordalia is a delicious and versatile Greek dip or spread made with mashed potatoes, garlic, olive oil, and lemon juice. It is easy to make and can be served with a variety of dishes. Whether you are looking for a healthy snack, a side dish, or a spread for your favorite sandwich, skordalia is a great option. So next time you are looking for a new recipe to try, give skordalia a try. You won't be disappointed!
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