Skordalia
- What's Al Made?
- Jul 28, 2016
- 1 min read
Mashed potatoes have the ability to be so soothing. Is it the satisfying carbohydrates transformed into the delightful mouthfeel of a mash? Is it the undeniably comfort of that taste as it slips down your throat? Dunno! But, everyone loves it. Skordalia is a Greek version of mashed potato, sort of. It can be eaten as a dip and a main course.
For me, you mix mashed potato and lemon juice and I’m first in line. My obsession with lemon juice is a lifelong thing.
Skordalia or skordhalia/skorthalia (σκορδαλιά [skorðaˈʎa]; in Greek also called αλιάδα 'aliada/aliatha) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes,[1] walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Ref https://en.wikipedia.org/wiki/Skordalia
Yield: 4 servings
Prep time: 10 minutes
Total time: 20 minutes
The Bits
Potatoes | 2 large, peeled, chopped and par boiled
Garlic | 4 cloves, peeled, crushed
Salt & Pepper| to taste
Olive Oil | ½ cup
Lemon Juice| 1, extra to taste
Put This Together
Boil the quartered potatoes in some salted water until just soft. I add a sprig of Rosemary and a clove of garlic to the water to start the flavor infusion early.
Another great way to cook whole, baby potatoes is to bring them to the boil in a large pot with garlic and rosemary and then, turn it off and place the lid on top. Leave it for a several hours and by the time you are ready to eat them, they’ll be cooked through and delightful.
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