Garlic Potato Purée



Preparation info

  • Serves:


    • Difficulty


    • Ready in

      30 min

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

Perhaps not the most popular of all Greek dips, skordalia (skordo means “garlic”) packs a pungent punch. It’s made with crushed garlic and a starchy base (usually potato mash). Nuts or moistened stale bread are used for the purée base on occasion, and it’s typically served as a side with bakaliaros (see seafood chapter for recipes) and fried or roasted vegetables. Best of all, skordalia is extremely nourishing. It’s a powerful antio