Skordalia

November 11, 2011

Skordalia - kvalifood.com

Skordalia is a Greek garlic and potato dip, thickened with olive oil in the style of making mayonnaise. It is pungent, creamy, and served at room temperature alongside fried cod, fried vegetables, or bread. The key is mashing the potatoes by hand – never use a food processor, which makes them gluey.

Serves 6-8

Ingredients

450 g starchy potatoes, peeled and cubed
6 cloves garlic (ca. 30 g), green germ removed
1 tsp fine sea salt, plus more, to taste
3 tbsp red wine vinegar
180 ml extra-virgin olive oil
2-4 tbsp reserved potato cooking water, as needed

Directions

Place the potatoes in a saucepan, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer 15-20 minutes until very tender. Drain, reserving 1/4 cup of the cooking water. Let the potatoes sit 5 minutes so surface moisture evaporates.
While the potatoes cook, pound the garlic cloves with 1 tsp salt in a mortar and pestle until a smooth paste forms.
Mash the potatoes with a potato masher or pass through a food mill. Do not use a food processor.
Add the garlic paste and red wine vinegar to the mashed potatoes. Stir with a wooden spoon.
Gradually pour in the olive oil in a thin stream while stirring vigorously, similar to making mayonnaise. Continue until all oil is incorporated and the mixture is smooth and fluffy. Add reserved cooking water a tablespoon at a time if needed for a creamier consistency.
Taste and adjust salt and vinegar. Serve at room temperature alongside fried cod, fried vegetables, or with bread.

Notes

6 cloves gives a solid garlic punch. Use 4 for milder, up to 8-10 for a more aggressive version. To tame raw garlic, blanch peeled cloves in water for 2 minutes before using.
Bread-based variant (Ikarian style): replace potato with 4 thick slices of stale sourdough bread. Dampen and squeeze dry. Pound garlic with salt, then alternate working in bread, olive oil (increase to 1 cup), and vinegar (increase to 5 tbsp).
For a richer version, blend 80 g blanched almonds or walnuts with the garlic paste before adding to the potatoes.
Red wine vinegar is traditional. Lemon juice works too.
Do not use a food processor for the potatoes. Masher, food mill, or ricer only.
Keeps refrigerated 2-3 days. Bring to room temperature before serving.