AI-generated
Skordalia — Greek Potato and Garlic Spread
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Source: https://recipheon.com/en/recipes/snacks/skordalia-greek-potato-and-garlic-spread
About this recipe
Skordalia is a Greek potato, garlic, olive oil and vinegar spread, served cold as a boldly flavored side. This version has a creamy, easy-to-scoop texture, a pronounced raw garlic aroma and the mild tang of white wine vinegar. Starchy potatoes need to be cooked until completely tender, drained well and mashed while still warm. Work in the oil gradually by hand, mixing just until combined to keep the texture delicate. A little fresh water loosens the mixture, which thickens slightly in the fridge. Allow time for chilling: skordalia should be cold all the way through, not just on the surface. These quantities make six side portions.
Ingredients
Potato and Garlic Spread
600 g raw starchy potatoes, type C or B/C, peeled weight
15 g raw garlic, peeled weight
100 ml extra virgin olive oil, 90 ml for the spread and 10 ml for serving
30 ml white wine vinegar
1560 ml water: 1500 ml for cooking the potatoes, then discarded, and 60 ml fresh cool water for the spread
4 g fine salt
Steps
Peel the potatoes, weigh out 600 g and cut them into similar pieces about 3 cm across. Place in a medium pot, add 1500 ml cool water and bring to a boil. Reduce the heat and simmer gently for about 15–20 minutes from when the water boils, until a fork enters the thickest pieces without resistance and their edges crumble easily. The potatoes need to be soft in the center so they can be mashed thoroughly without overworking them.
AI-generated While the potatoes cook, finely chop the garlic. Crush it with all the salt in a mortar to make an even paste, or work it with the salt using the flat side of a knife on a cutting board. It should be finely crushed, without larger pieces that would give harsh, unevenly flavored bites.
Drain the potatoes, discarding the cooking water. Return them to the warm pot and leave uncovered for about 5 minutes so excess moisture can steam off. While still warm, press them through a potato ricer into a wide bowl or mash thoroughly with a potato masher until the hard lumps are gone. The mixture should be loose and mealy at this stage.
AI-generated Add the crushed garlic, all 30 ml vinegar and 60 ml fresh cool water to the warm potatoes; combine with a few gentle strokes of a spoon or spatula. Then gradually pour in 90 ml olive oil in several small portions, mixing briefly after each addition until the fat blends into the potatoes. Do not use a blender or mixer, and do not mix for a long time, as the mixture can become gluey. Stop mixing when the spread is even, soft and creamy, without separated olive oil.
AI-generated Spread the mixture in an even, fairly thin layer in a wide shallow bowl. Leave for about 10–15 minutes to let the heavy steam subside, then cover and refrigerate for about 2 hours. It should be cold in the center before serving; if it is still warm, give it more time in the fridge. The spread will thicken slightly as it chills while remaining easy to scoop with a spoon.
Take the skordalia out of the fridge and gently smooth the surface with a spoon, without prolonged remixing. Drizzle with the remaining 10 ml olive oil and serve cold, dividing it into six side portions. The spread should be easy to scoop, with noticeable garlic and vinegar tang.
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