This recipe is from ‘Vegan Eats World‘ cookbook. I was so excited to see this creamy potato dip recipe that I made it right away for the Buffet on Table — Condiments week, only to realize that I already had a dish from Greece, so moved this over to this week’s Cooking from Cookbook Challenge.
This potato dip tastes a lot like mashed potatoes but soooo much better. It is thick and perfect to scoop up with a pita wedge or just as is by the spoonfuls. My potato loving son liked it a lot too.
Skordalia (Greek Potato-Garlic Dip)
- 2 1 Russet potatoes " Medium , peeled and chopped into cubes
- 3 cloves Garlic , peeled and finely minced
- ½ cup Almonds Blanched
- ¼ cup Olive oil
- 2 ~ 3 tbsp Lemon juice
- to taste Sea salt
- ½ tsp Oregano Dried
- In a large pot, cover potatoes with cold water and bring to a boil, then reduce the heat to medium and cook till very tender, about 15~18 minutes.
- Turn off the heat and reserve ½cup of the potato cooking water, then drain the potatoes.
- When the potatoes are warm enough to handle, put them in a potato ricer and press them into a mixing bowl. Alternately they can be mashed with a masher until no large lumps remain.
- Sprinkle salt over the potatoes.
- In a blender or food processor, pulse the garlic, almonds and olive oil into a smooth sauce, scraping the sides of the blender down with a rubber spatula.
- Add the almond mixture to the mashed potatoes along with the lemon juice and oregano.
- Add 2tbsp of reserved potato water and mix well to thoroughly combine. The Skordalia shold be very thick and slightly stiff; if too thick, add in a tablespoon of more of potato water. Taste and season with more salt and lemon juice.
- Spread it in a shallow serving dish. Drizzle with olive oil on top and sprinkle cracked pepper and dried oregano, then garnish with a few olives in the center. Serve warm or at room temperature.