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Skordalia

elenia.p

"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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Ingredients

40 m servings 435 cals
Original recipe yields 8 servings (3 cups)

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Directions

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  1. 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.
  2. 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


Per Serving: 435 calories; 40.6 g fat; 17.5 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 sk...

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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 ...

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.

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 sk...

Delicious! My husband, an authentic Greek cook, found this recipe a success! Thank you for sharing.

I added one small, cooked and pureed beetroot to it. The blandness is gone, and it has a lovely color!

Yes you can use dried mashed potatoes instead, I did and it works!

Nice, tasty and easy. If you put in less garlic you can also serve it as mashed potatoes :)