Skordalia is one of the most traditional dishes in all of Greece. It’s so so simple to make with a just few everyday ingredients and remarkably delicious – if you haven’t already, this one is a must-try!
Often described as Greek garlic mashed potatoes, traditional skordalia is much more than that. Creamy, ‘buttery’ potato goodness with the pop of mashed raw garlic folded in – it’s indescribable really. And skordalia is in no way overwhelmingly garlicky, just almost peppery with that bite of raw garlic coming through the velvety potato.
Have only 1 russet potato and a few cloves of garlic in the house? Then you’re about 15 minutes away from crazy amazing skordalia! Spread it on EVERYTHING or pair it with it’s bestie, a simple beet salad / pantzaria salata. However you choose to enjoy it, you’ll love every last bit!
Russet potatoes are my-go to here. They boil up quick and fluffy and are usually a pretty good size each, probably 1/2 to 3/4 of a pound each. Peel and cut into small cubes and boil for maybe 6-8 minutes until super tender.
While potatoes are on the stove, peel and mash in a mortar and pestle, the cloves of garlic and salt. Mash these into a smooth paste. Doesn’t take but a minute or two of good mashing.
Measure out your almond flour, vinegar, olive oil and salt. Use a good quality red wine vinegar and good Greek olive oil. Don’t skimp on the quality of your ingredients here – thee are only a few so use the best you can find! And I like to sift my almond flour if I have an extra minute – helps to ensure maximum creaminess.
Get your hand mixer plugged in and ready to roll and the minute potatoes are done – drain, transfer into a small bowl and mash with a fork. Quickly add your mashed garlic and IMPORTANT – gently fold the hot, mashed potato around the garlic paste. This lets the heat of the potatoes bring out all of the garlic oil in addition to softening it just slightly.
Give it a minute to sit and then whip them together for a minute with your mixer. Add the almond flour, mix for about 30 seconds and drizzle in your olive oil. Mix for 1 minute and add vinegar and lemon juice. Another minute and you’re done! That’s it 🙂
The recipe here makes about 2 1/2 – 3 cups of skordalia. It is extremely easy to scale and I most often triple if serving 6 or so people. Always nice to have a little leftover for the next day too and skordalia will stay refrigerated and covered for up to 3 days.
- 1 russet potato (approx 1/2 – 3/4 pound)
- 10 cloves of garlic
- 1/2 cup Greek olive oil
- 1/3 cup almond meal (Bob’s Red Mill Almond Meal)
- 2 tsp red wine vinegar
- 1/2 teaspoon salt
- squeeze of lemon juice
Peel and chop potato into cubes and boil in salted water (on addition to salt above). Boil for approx 6-8 minutes until very tender.
While potato is boiling, mash garlic and salt in a mortar and pestle until you get a smooth garlic paste. Set aside.
Measure out all remaining ingredients and set aside. Get hand mixer ready.
As soon as potatoes are done, drain and transfer to bowl. Mash with a fork and fold in garlic paste. Allow to sit for a minute and then whip them together for a minute with your mixer. Add the almond flour, mix for about 30 seconds and drizzle in your olive oil. Mix for 1 minute and add vinegar and lemon juice. Give a last mix and you’re ready to enjoy!
** As noted in the comments below, it’s imperative not to over mix your skordalia when using a hand mixer. You’ll end up with something closer to glue so keep to the one minute/30 second instructions above. OR feel free to go old school and mash by hand – I often do this for a chunkier skordalia and it’s just as wonderful!