GREEK GARLIC AND POTATO SPREAD (SKORDALIA)

Greek Garlic and Potato Spread (Skordalia) image

Provided by Marilena Leavitt

Time 40m

Yield 6

Number Of Ingredients 7

Previous Next

2 lbs. Yukon Gold potatoes
1 TBSP. salt
--- --- freshly ground pepper
8 med. garlic cloves, chopped
2 TBSP. red wine vinegar
½ cup good quality extra virgin olive oil
½ cup water from the boiled potatoes, at room temperature

Steps:

Scrub the potatoes well, peel them and cut them in half. Place them in a bowl and cover them with cold water. Rinse a couple of times to get rid of their surface starch. Place in a large saucepan and cover them with fresh water. Bring to a boil. Lower the heat and gently simmer for about 30 minutes. At that point, the potatoes should be very tender. Drain them in a colander and reserve ½ cup of the cooking water. Set the potatoes aside and keep them warm.
In a food processor, add the garlic, the red wine, the seasoning and the cooking water, and blend well. Allow them to sit for a few minutes.
Cut the (still warm) potatoes in medium-size pieces and add them to the food processor. Blend to combine. Then, pour in the olive oil, a little at a time, and process until the olive oil is completely incorporated and the mixture is smooth and creamy.
Before serving, drizzle some more olive oil and sprinkle a few minced chives on top. Mini capers would be a good addition too!