Potato Skordalia (Greek Garlic Dip)

Skordalia is a traditional Greek garlic dip, boasting an irresistibly creamy texture and bold garlicky punch. In this variation, smooth mashed potatoes form the perfect base, balanced with olive oil, vinegar, and a hint of egg for richness. The garlic melds beautifully with the starchy potatoes, creating a silky, flavorful dip with an addictive depth. Garnished with fresh herbs and spring onions, this dish is both comforting and vibrant. Whether paired with crispy fried fish, grilled vegetables, or rustic bread, skordalia transforms any meal into an authentic Greek feast. The longer it sits, the more robust the garlic essence—every bite bursting with Mediterranean charm!

Ingredients (Makes 500 ml)

For the dip

250g potatoes
½ tsp coarse salt
60ml extra virgin olive oil
1 garlic clove
15ml white wine vinegar
1 small egg (optional)
Salt and pepper to taste

For serving

Finely chopped fresh spring onion
Finely chopped parsley
Extra virgin olive oil

Directions

The dip

1. Bring a pot of water to a boil with the coarse salt.
2. Peel and cut the potatoes into small pieces. Add them to the pot and boil for approximately 20 minutes until fork-tender. They’re ready when a fork pierces them easily and they break apart.
3. Meanwhile, in a food processor, blend one tablespoon of olive oil, garlic, vinegar, salt, and pepper until the garlic is fully dissolved.
4. Drain the boiled potatoes thoroughly and let them sit for about 5 minutes to allow excess moisture to evaporate. Be cautious not to let them cool completely, as they won’t mash properly.
5. Transfer the potatoes to a mixing bowl and mash them lightly using a potato masher—avoid over-processing to retain their smooth texture.
6. Incorporate the garlic mixture into the potatoes and mix well. Gradually drizzle in the remaining olive oil while stirring to achieve a creamy consistency.
7. If using an egg, add it at the end while the potatoes are still hot, whisking continuously until fully incorporated. This results in a white, fluffy texture.
8. Adjust seasoning to taste, ensuring a balanced garlic intensity.
9. Garnish with fresh spring onion, parsley, and an extra drizzle of olive oil.

Tips

10.
- Over time, the garlic aroma intensifies, and the skordalia thickens further. Best consumed within three days, as the garlic flavor becomes stronger over time.
- Let the blended garlic rest for 10 minutes before incorporating—it enhances allicin production for a richer flavor.
- Mash the potatoes carefully to maintain their velvety texture without becoming gummy.
- Slowly drizzle in the olive oil to create a smooth emulsion for the ideal creamy consistency.
- Adjust acidity with vinegar or lemon juice to balance flavors and highlight the garlic aroma.