Skordalia — Knoblauch-Kartoffelpüree

Skordalia — Garlic Mashed Potatoes

PREPARATION

15 min

COOKING TIME

20 mins

PERSONS

6

Ingredients

  • 800 g starchy potatoes
  • 150 ml olive oil (Crete-Manufacture)
  • 2 tsp sea salt (Crete-Manufacture)
  • 6–8 cloves garlic (peeled)
  • Juice of 1 lemon
  • 3 tbsp white wine vinegar
  • White pepper
  • Optional: 50 g ground almonds or walnuts

Memories

Skordalia is not for the faint of heart when it comes to garlic. The name comes from "skordo" - garlic - and that's exactly what it delivers. Originally a poor man's dish, today it has cult status.
Potatoes are mashed into a smooth purée, then a generous amount of garlic and olive oil are slowly incorporated until a creamy consistency is achieved. Served with grilled fish, fried zucchini, or beetroot. It's a dip that dominates - and it's meant to.

Directions

Step 1:
Peel the potatoes, cut them into pieces, and boil them in salted water until soft—about 20 minutes.

Step 2:
Drain and let them steam dry. Dry potatoes absorb more olive oil and result in a creamier consistency.

Step 3:
Mash the potatoes with a masher, not with a blender. A blender will make the mixture sticky.

Step 4:
Finely grate the garlic and incorporate it. Gradually add olive oil, stirring constantly, until the desired consistency is reached.

Step 5:
Add lemon juice and season with sea salt. The skordalia should be creamy but not liquid.

Step 6:
Serve with a drizzle of olive oil and fresh parsley. Warm or at room temperature, not cold.

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