SKORDALIA: GREEK GARLIC MASHED POTATO DIP
Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes. This easy skordalia recipe is made of mashed potatoes and flavored with garlic, crushed almonds, and lemon juice.
Provided by Suzy
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Place cubed potatoes in a big colander and rinse with cold water until the water is clear (see cook's tip #1). Transfer to a saucepan and add water to cover the potatoes by at least 2 inches. Salt the water well. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 10 to 15 minutes or until the potatoes are well cooked through (test by inserting a knife, it should break the potatoes with no resistance). Drain the potatoes in the same colander and rinse again, this time with hot water, for 30 seconds. Set the potatoes aside for 5 to 7 minutes to allow excess moisture to evaporate.
- While potatoes are cooling, combine almonds, garlic, large pinch of kosher salt, and lemon juice in the small bowl of a food processor fitted with a blade. Run processor until the garlic and almonds turn into a paste (as smooth as you can get it).
- Using a potato masher or a food mill (do not use food processor), mash the potatoes thoroughly.
- To the mashed potatoes, add about 1/2 of the olive oil, a little bit at a time, mixing well with a wooden spoon. Add the garlic and almond paste and mix well. Then add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Taste and add more kosher salt if needed. Mix well to combine. (At this point, if you're not serving the skordalia, you can let it cool then chill in the fridge until later).
- Transfer the mashed potato dip into a serving bowl or dish. Add a generous drizzle of extra virgin olive oil and top with chopped green onions, parsley and lemon zest. Serve at room temperature or chilled (if you had chilled it before adding garnish).
Nutrition Facts : ServingSize 1/3 cup, Calories 232 calories, Sugar 1.3 g, Sodium 8.2 mg, Fat 19.5 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 2.9 g, Protein 3.8 g, Cholesterol 0 mg
TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)
Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.
Provided by OliveTomato.com
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
- Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
- In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
- Add ½ of the olive oil in the food processor and continue mixing.
- Add the garlic paste to the potato and mix with a wooden spoon.
- Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
- Add a bit of red wine vinegar for taste, mix well.
Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 g
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE
Steps:
- Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
- Return the potatoes to the pot and sprinkle with pepper and mash to combine.
- In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
- Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.
Nutrition Facts : Calories 327 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 804 mg, Sugar 1 g, Fat 27 g, ServingSize 2 to 3 cups (8 to 12 servings), UnsaturatedFat 0 g
SKORDALIA (GARLIC SAUCE)
This Greek sauce has a potato as the unusual base. I haven't tried this yet, I found the recipe in an old cookbook I've had for years, & thought it would be a perfect submission for the ZWT4 - let's hope it's a good one!
Provided by momaphet
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Peel potato and boil until tender. Put through a ricer or sieve. Measure 1/2 cup of potato & put in a bowl; mix in garlic and salt. Gradually add olive oil and vinegar alternately while beating with a spoon. Chill. Serve with meat or fish.
GREEK GARLIC SAUCE (SKORTHALIA)
Make and share this Greek Garlic Sauce (Skorthalia) recipe from Food.com.
Provided by Greekgal
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Pound garlic with 1/2 teaspoon salt in a mortar until smooth.
- Add mashed potatoes and continue to pound and stir with pestle.
- Soak bread (crusts removed)in cold water and squeeze dry.
- Add to potatoes and garlic, pounding and stirring until smooth.
- Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
- When smooth and light, add salt and pepper to taste.
- Chill in a covered bowl before using.
- Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1 1/2 cups of ground almonds or walnuts instead of the potatoes and bread.
- Blender method: Put all ingredients in a blender and blend at moderate speed until ingredients are pulverised. Sure beats all that pounding!
- Increase speed for a few seconds until light and smooth. Do not blend for too long for the mixture heats and the oil separates.
Nutrition Facts : Calories 488.2, Fat 37.4, SaturatedFat 5.4, Cholesterol 2.1, Sodium 489.8, Carbohydrate 34.7, Fiber 2.4, Sugar 2.9, Protein 4.5
SKORTHALIA - GREEK GARLIC POTATO SPREAD/DIP
Skorthalia is always a favorite of mine when I visit our local Greek restaurant. This is so simple and easy and best of all? Vegan. Enjoy!
Provided by KristinV
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the potatoes and chop them into large chunks. Boil them until they can be easily pierced.
- Meanwhile, prepare the garlic (10 cloves is a lot of peeling!) If you don't have a garlic press, mince the garlic.
- Drain the potatoes and mash them slightly in the pot. Transfer the potatoes to a food processor. Add the minced or pressed garlic and the salt. Whizz the potato mixture just to combine. Then add half the vinegar and half the olive oil. Process for a few seconds, then add the remaining oil and vinegar, along with the ground pepper. Puree one more time for good measure.
- You should have a fairly smooth mixture with a texture reminiscent of mashed potatoes. If necessary, add more olive oil and vinegar to moisten, but be cautious.
- Serve this dip warm or at room temperature with fresh pita bread.
Nutrition Facts : Calories 171.9, Fat 9.1, SaturatedFat 1.3, Sodium 782.7, Carbohydrate 20.9, Fiber 2.6, Sugar 0.9, Protein 2.5
"SKORTHALIA" GREEK GARLIC DIP/SAUCE
There are several variations of skordalia. They all produce a garlic sauce that goes wonderfully with fried cod, greens, and beets ... and some even enjoy it as a dip with bread. "Skordalia" use to be made by using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture...
Provided by Maria *
Categories Spreads
Time 1h
Number Of Ingredients 6
Steps:
- 1. Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain. Sprinkle the potatoes with pepper and mash.
- 2. In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).
- 3. To prepare by hand Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!
- 4. Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.
- 5. Additions In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.
SKORTHALIA - GARLIC SAUCE (GREEK COOKBOOK)
From The Greek Cookbook - by Tess Mallos. Posted for ZWT6. Serve with hot or cold seafood and fried or boiled vegetables.
Provided by lazyme
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound garlic with 1/2 teaspoon salt in a mortar until smooth.
- Add mashed potatoes and continue to pound and stir with pestle.
- Soak bread (crusts removed) in cold water and squeeze dry.
- Add to potatoes and garlic, pounding and stirring until smooth.
- Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
- When smooth and light, add salt and pepper to taste.
- Chill in a covered bowl before using.
- Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1-1/2 cups ground almonds or walnuts instead of the potatoes and bread.
- Blender method:
- Put all ingredients in jar of blender and blend at moderate speed until ingredients are pulverized.
- Increase speed for a few seconds until light and smooth.
- Do not blend too long at high speed for the mixture heats and the oil separates.
Nutrition Facts : Calories 244.1, Fat 18.7, SaturatedFat 2.7, Cholesterol 1.1, Sodium 244.9, Carbohydrate 17.4, Fiber 1.2, Sugar 1.5, Protein 2.3
SKORTHALIA (GREEK GARLIC SAUCE)
This is from Jeff Smith, The Frugal Gourmet, 1984. If you serve this at a party, everyone must have some, or some of your guests may be offended! Can use as a sauce for fried calamari or as a spread for crudite, torn pita bread, or crackers. Not for the faint of heart!
Provided by Maureenie
Categories Spreads
Time 1h15m
Yield 2 1/2 cups, 15 serving(s)
Number Of Ingredients 6
Steps:
- Peel and crush garlic.
- Place bread in a mixing bowl with garlic, oil, and vinegar.
- Let soften for one hour.
- Place mixture in a food processor and pulse til smooth.
- Add lemon juice and slowly add the water while the processor is running, so that you have a thick and fluffy sauce.
- Serve immediately.
More about "skorthalia greek garlic dipsauce food"
SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP)
From mygreekdish.com
4.8/5 (586)Total Time 40 minsCategory DipsCalories 215 per serving
- To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
- In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
- When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
- If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
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