Skordalia

🛒 Ingredients

• Potatoes 100 g · 87 kcal
• Garlic 15 g · 22 kcal
• Extra virgin olive oil 20 g · 177 kcal
• White wine vinegar 10 g · 3 kcal
• Water 10 g · 0 kcal

👨‍🍳 Instructions

1. Peel the potatoes and cut them into large, uniform pieces. Boil them in salted water until very tender, about 15-20 minutes.
2. While potatoes are boiling, peel the garlic cloves. Using a mortar and pestle or a food processor, crush the garlic with a pinch of salt until it forms a smooth paste.
3. Drain the cooked potatoes well and return them to the pot. Mash them thoroughly until smooth, or use a potato ricer for a creamier texture.
4. Add the garlic paste to the mashed potatoes. Gradually drizzle in the olive oil and white wine vinegar, mixing continuously until the Skordalia becomes smooth and creamy.
5. If the mixture is too thick, add a tablespoon of water (or reserved potato cooking water) at a time until desired consistency is reached. Taste and adjust salt and pepper if needed.
6. Serve Skordalia chilled or at room temperature, often garnished with an extra drizzle of olive oil and a sprinkle of fresh parsley.