This is a nice traditional Greek garlic spread. It goes well with fish as a sidedish or with pita bread as snack.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
3 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. Drain and return to the saucepan.

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  • Mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. Continue mixing until all ingredients are well blended. Season with salt to taste. This sauce can be served chilled or at room temperature.

Nutrition Facts

435 calories; protein 2.1g 4% DV; carbohydrates 17.5g 6% DV; fat 40.6g 63% DV; cholesterolmg; sodium 7.1mg. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2010
I was researching the Mediterranean Diet and was looking for some inspiration this was a very tasty first start. I did feel it was a little bland on it's own and my husband asked what made it different than mashed potatoes? So after boiling 5 small Yukon potatoes in heavily salted water I pureed in garlic lemon juice Parmesan cheese dried oregano and plenty of good olive oil. We enjoyed it spread on a crusty baguette slices with a nice dry red wine. I also spread leftovers on toast this morning - delish! Read More
(6)

Most helpful critical review

Rating: 1 stars
03/21/2013
I tried to recreate skordalia I had at an excellent Greek restaurant in Astoria NY but I was sorely disappointed. None of the flavors seem to blend together to make a cohesive good-tasting skordalia. I followed the recipe to a T. Read More
(3)
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
03/19/2010
I was researching the Mediterranean Diet and was looking for some inspiration this was a very tasty first start. I did feel it was a little bland on it's own and my husband asked what made it different than mashed potatoes? So after boiling 5 small Yukon potatoes in heavily salted water I pureed in garlic lemon juice Parmesan cheese dried oregano and plenty of good olive oil. We enjoyed it spread on a crusty baguette slices with a nice dry red wine. I also spread leftovers on toast this morning - delish! Read More
(6)
Rating: 5 stars
09/30/2007
nice and simple thx. just like mother used to make and serve with battered cod filets. i was wondering if we could speed things up by using a good quality mash potatoes mix instead. Read More
(6)
Rating: 5 stars
03/15/2010
Delicious! My husband an authentic Greek cook found this recipe a success! Thank you for sharing. Read More
(3)
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Rating: 1 stars
03/21/2013
I tried to recreate skordalia I had at an excellent Greek restaurant in Astoria NY but I was sorely disappointed. None of the flavors seem to blend together to make a cohesive good-tasting skordalia. I followed the recipe to a T. Read More
(3)
Rating: 5 stars
05/10/2010
Nice tasty and easy. If you put in less garlic you can also serve it as mashed potatoes:) Read More
(1)
Rating: 5 stars
08/16/2014
I added one small cooked and pureed beetroot to it. The blandness is gone and it has a lovely color! Read More
(1)
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Rating: 5 stars
05/31/2011
Yes you can use dried mashed potatoes instead I did and it works! Read More
(1)
Rating: 5 stars
09/15/2019
Easy too make - I held back on the vinegar and oil made to taste Read More
Rating: 5 stars
05/11/2020
Soo much better than it sounds and pretty darn easy. It is so delicious! Read More