Best Skordalia Potato Garlic Spread Recipes

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SKORDALIA (POTATO GARLIC SPREAD)



Skordalia (Potato Garlic Spread) image

I never would have thought of making a dip out of potatoes, but this Greek spread is delicious and VERY garlicky. I use skordalia as a substitute for hummus. It can be served with almost anything but most traditionally beer battered fish, eggplant or zucchini. My favorite is to use it in a pita sandwich with veggies and meat or falafel (spl?). It is also perfect to bring to a potluck with bread to dip.

Provided by sofie-a-toast

Categories     Spreads

Time 10m

Yield 1 bowl

Number Of Ingredients 7

3 medium potatoes, mashed
6 garlic cloves
1/4 cup olive oil
1 tablespoon lemon juice
1 1/2 teaspoons salt (or to taste depending on broth used)
pepper
1/4-1/2 cup chicken broth or 1/4-1/2 cup vegetable broth

Steps:

  • Press garlic and stir into mashed potatoes.
  • With a fork, beat in oil and lemon juice a few teaspoons at a time. Then do the same with the broth. It should be very smooth and creamy by this point.
  • Salt and pepper to taste.

Nutrition Facts : Calories 1009.6, Fat 55, SaturatedFat 7.7, Sodium 3721.7, Carbohydrate 119.1, Fiber 14.5, Sugar 5.7, Protein 15.3

GREEK GARLIC AND POTATO SPREAD (SKORDALIA)



Greek Garlic and Potato Spread (Skordalia) image

A traditional Greek vegan appetizer or side dish, a real treat for all garlic lovers!

Provided by Marilena Leavitt

Categories     Appetizer/Side Dish

Time 40m

Yield 6

Number Of Ingredients 7

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!

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