Skordalia: Greek Potato Garlic Dip


Garlic flavoured potato dip. Makes about 6 cups. Serve with Boiled Beets and your favourite fish.

Tools & Equipment:
  • 3 lb. white potatoes
  • 1 garlic head
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 1 cup light tasting oil
  • reserved potato stock
  • knife and cutting surface
  • large regular pot
  • mini food processor
  • colander
  • food mill and fine disc
  • large mixing bowls
  • whisk

The recipe can be halved; keep cooking times and temperatures the same.

The amount of garlic used can vary according to taste. If fresh garlic isn't available, then use 2 - 4 teaspoons garlic powder; taste before adding in more.

Avoid using red potatoes since they contain less starch and thin out the dip, as compared to: white, yellow, roasting and boiling potatoes, which have high starch content and produce a thicker dip.

A food mill comes in handy when mashing the cooked potatoes. If not available, then use a handheld masher or a fork. A food processor produces gooey mash; this isn't what you want.

Use more or less lemon juice; it shouldn't overpower the garlic.

The dip will thicken as it cools, especially when refrigerated. One could use 1 1/2 - 2 cups oil, instead of 1 cup, to avoid that from happening, but that tends to make the dip taste oily.

Peel, wash and cut the potatoes into 1 1/2-inch cubes. Boil them in a large pot over medium heat for 23 - 25 minutes, or until they're tender and thoroughly cooked, stirring occasionally.

In the meantime, skin and mash the garlic. Transfer it to a food processor, add in 1/4 cup of the oil and then process until smooth: set it aside.

Set the food mill over a large bowl. Pass the potatoes through the mill, removing the potatoes from the pot using a slotted ladle and reserving the cooking liquid.

Set the mill over another bowl, add in 1 cup of mashed potatoes and the garlic mixture; pass through the mill. Then pass the rest of the mashed potatoes.

Into the potato garlic mixture, whisk in: lemon juice, remaining 3/4 cup oil and 1/4 cup of the reserved potato stock. Taste and add more juice and salt, if needed. Transfer the dip to a serving bowl, decorate with olives and then drizzle enough oil to cover the top completely to prevent the surface from crusting. Serve warm with extra oil and beets, fried fish and soft bread. The dip can be refrigerated covered well with plastic film.
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