Skordalia, Greek garlic mashed potatoes (Σκορδαλιά)

This classic Greek garlic mashed potatoes, or spread is not for the faint of heart! Intense garlic flavour, a slight tang from the vinegar, and richness from the potato and oil makes skordalia a really special recipe. Serve along with some fried cod (Bakaliaro) for a traditional Greek meal.

Is it a puree? Is it mashed potatoes? Is it a spread? I am not really sure what the best word is to describe skordalia. So, instead of trying to label skordalia, let me just describe it. This is a recipe that mixes boiled and mashed potatoes with a lot (like, A LOT) of mashed garlic, vinegar and oil. Skordalia is creamy, tangy, definitely garlicky, and one of those recipes that I always think I should make more often.

Growing up in a Greek home, the reality however is that we usually only had skordalia a few times a year, and March 25th was one of those times. The war of Greek Independence began on March 25, 1821 giving this day its political significance. As well, on this day Mary was visited by the Archangel Gabriel who told her that she would bear the son of God, making this day a very special religious holiday. To celebrate, the church fathers lifted the fasting rules which apply during Great Lent and the consumption of fish and oil is permitted on March 25th. Traditionally, all over Greece and in Greek households throughout the world, the meal which will be enjoyed on this day is bakaliaros with skordalia (fried cod and skordalia). This is a meal that is fantastic when served with greens like horta (dandelion greens) and a roasted beet salad (skip the feta if you are fasting).

Why I love this recipe

Recipes like this one remind me of how rustic, simple and healthy Greek food can be!

• It is healthy! A few simple, real food ingredients, and loads of garlic!
• It is versatile! Serve it as a side, as a spread or as a dip.
• It is delicious. Honestly, don’t knock it until you try it! You are going to love skordalia!

Key ingredients

Just a few ingredients and you are on your way to making a traditional Greek side. You will love this one guys!

Potatoes I use either red-skinned or yellow fleshed potatoes to make my skordalia. Both are great, and actually, you can use any potatoes you have on hand.

Garlic I use an entire head of garlic to make skordalia! That is a lot of garlic, so be sure that your garlic is fresh, and amazing. Whenever possible I purchase locally sourced garlic; nothing beats the flavour and quality. Avoid preminced jarred garlic at all costs! That stuff is usually quite sub-par and in this recipe, the garlic is key!

Oil I use either olive oil, vegetable oil, or a combination of of the two when I make my skordalia. It all depends on how heavy and rich I want it to be, given that the olive oil has a more pronounced flavour.

Red wine vinegar This is what gives skordalia it’s traditional tang – don’t skip it!

Salt I use salt twice in this recipe – once when I boil the potatoes and then again when I am actually finishing up the skordalia.

How to make it

Making skordalia is super easy! Follow these easy steps for a perfect result!

Preparation

• Peel your potatoes and cut them into small cubes.
• Peel the garlic and remove and discard any green part that you see in the individual cloves of garlic. Combine the garlic with 1 teaspoon of salt and using a mortar and pestle turn it into a paste. If you do not have a mortar and pestle you can use a micro-grater or garlic press to prepare your garlic and then mix it together with the salt. (I usually do this when the potatoes are boiling).

Instructions

Step 1
Bring a pot of water to a boil, add 3/4 teaspoon salt and when the water is boiling, add in your potatoes. Reduce heat to medium.

Step 2
Boil your potatoes for approximately 15 minutes, until they are soft enough to be mashed. (The exact amount of time that this takes will depend on the size of your potato pieces). Reserve 1/4 cup of the cooking water.

Step 3
When the potatoes have boiled, drain and mash them. If you need to add some liquid to make them creamier and easier to mash, add in up to 1/4 cup of the water that they were boiled in.

Step 4
Allow your mashed potatoes to cool. In a stand mixer fitted with the whisk attachment combine the mashed potatoes, garlic paste, red wine vinegar and vegetable oil. Whisk together for 3 – 5 minutes on medium speed until all of the ingredients are well combined. Enjoy!

Recipe substitutions

I usually use a combination of olive oil and vegetable oil when making my skordalia – the important thing is to end up with a total amount of 3/4 cup oil. Many people make skordalia with only olive oil – I sometimes find that too heavy, although it is delicious. Honestly, use either entirely olive oil, entirely vegetable (or another mild flavoured oil) or a combination of the two. The results will differ, but will all be pretty great!

Helpful hints

Try to cut your potatoes in equal size pieces so that they boil at the same time.

If you want to do a bit of meal prepping so that you can prepare your skordalia quickly after work for example, peel and cut your potatoes and keep them in a bowl of water in the fridge for 12 – 24 hours. You can also prep your garlic and keep it in some of the oil you will be using to finish your dish. Store that in the fridge for a day or two.

How to serve

Although it is often the fish which is highly anticipated after a period of fasting, the skordalia makes for a worthy side.The tangy taste complements the fried fish perfectly and its strong flavour elevates the gentle flavour of the cod. Add a side of beet salad (a classic Greek accompaniment for this meal), pour a bit of ouzo and celebrate like a Greek.

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Related recipes

This amazing garlic potato spread is just one of the fantastic Greek dips and spreads that you can enjoy in a variety of ways. You can check them all out here, Best traditional Greek dips and spreads, and here are a few of my favourites!

Taramosalata There are many variations of the pink dip made with fish roe – this version is made with a base of potato. Be sure to also check out our Easy 4 ingredient taramosalata

Eggplant dip So simple, so earthy, and so good! Even if you don’t like eggplant, you might love this dip.

Fava Made with split yellow peas, this simple dip is often served in tavernas in Greece, topped with grilled octopus. It is equally good with pita chips and veggies.

Tyrokafteri A spicy and hot feta dip! Love how easy it is to whip this up, and how easy it is to eat!!

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