Garlic Potato Purée

Skordalia

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Preparation info

  • Serves:

    10–12

    • Difficulty

      Easy

    • 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