Quick & Easy


Skordalia is a thick dip in Greek cuisine usually made of garlic and potatoes.
3 Cup



1.Boil, steam or microwave potatoes until tender; drain. Meanwhile, pound garlic and salt in a mortar and pestle until smooth, or, chop the garlic and salt together on a board and use the flat side of the knife blade to press garlic into a paste.
2.When potatoes are cool enough to handle, halve and spoon out flesh. Push flesh through sieve into large bowl. Whisk in olive oil, lemon juice and garlic mixture, then milk. Season to taste.

We used russet burbank potatoes, also known as idaho potatoes. You can use other floury varieties such as sebago or coliban.


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