and there is nothing better than when he kisses you after eating skordalia.
(photo credit: isa b.)
a recipe for a tasty garlic dip. great with pitas and pickles.
- 1 1/2 pound of potatoes for boiling
- 6-12 cloves of garlic, minced or grated (to taste)
- 1 cup of extra virgin olive oil
- 1/3 cup of good quality red or white wine vinegar
- 1 tablespoon of salt
Peel the potatoes and boil in salted water until well done (easily pierced with a fork). mash.
In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).
Yield: About 2 cups
To prepare by hand
Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well.
Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.