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Skordalia (Greek Potato-Garlic Dip)

Skordalia or Greek 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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course condiments
Cuisine greek
Servings 34 serving


  • 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.


Linking this to Valli's 'Cooking from Cookbook ChallengeSeptember -- Week 4'.