This Greek Garlic And Potato Dip, is one of the dishes that really shows that the Greek diet is one of THE HEALTHIEST. We love garlic all right. We eat it a lot. But what’s more important, is that we eat it raw which boosts its health benefits even more.
I remember a friend of my grandfathers (Mr. Telis short for Aristotelis), that was the soul of every Greek Glenti (celebration). Dancing on tables, and flirting with women (A LOT) and doing all kinds of crazy stuff. Even though he was about 70 years old at the time. So I remember one time, that he was sitting with my grandfather, drinking and talking when I saw him grab 2 cloves of garlic in his hand and swallow them just like that.
Since I was only a child, I just sat and stared at him, with my eyes wide open and my mouth dropped. Couldn’t help but ask him why on earth, did he do that? He said –that’s how you become strong and live long. Today, he is still dancing and talking loud and partying a lot. I believe he’s about 80 something now…
Now I don’t say that if you eat raw garlic you’re gonna live till your 100’s (although it may be pretty believable to a child). But it sure is one of the foods that are well known for their antibiotic properties. And one of the best natural ways to reduce blood pressure. Therefore, good for a healthy heart.
What’s Skordalia & What It’s Made Off
Skordalia which is pronounced Sko-r-th-a-lia is soft and fluffy mashed potatoes with garlic, vinegar, and olive oil. We serve it either as a dip (a Greek Meze plate) or traditionally as a side dish to deep-fried cod (Bakaliaros Skordalia).
Unlike the classic mashed potatoes, Skordalia contains olive oil instead of butter and cream which makes it lighter and healthier.
Also, the garlic and vinegar make it strong-flavored. Therefore ideal to serve as an appetizing dip with some Greek olives. We always add 1 olive on every dip plate (I don’t know why, but it’s a Greek thing).
OTHER TRADITIONAL GREEK DIPS:
- Tzatziki – As Made In Greece
- Greek Eggplant Dip (Melitzonosalata)
- Beetroot Salad Dip With Greek Yogurt (Patzarosalata)
- Tarama Dip (Carp Roe Dip)
How To Make It
Peel and cut the potatoes into small squares and boil over medium heat until they fall apart when you prick them with a knife. In a blender, add remaining ingredients and blend until garlic cloves turn into a thick paste.
Transfer potatoes in a large mixing bowl and keep the water they’ve boiled in aside. Add the garlic paste in the bowl as well. With an electric hand mixer with the whisk attachment on, start mushing the potatoes on low speed. Gradually add the water you’ve kept until potatoes look whipped and fluffy.
- The smaller the size of the potatoes the better they cook (easier for the temperature to get to the center). = Mashed potatoes without lumps!
- Always add a bit of kosher salt when boiling the potatoes. They absorbed much better than adding it after they’ve cooked. = More flavorful mashed potatoes.
- Use an electric hand mixer (a stand mixer is ok too but not as flexible). Plus the whisk attachment of an electric hand mixer is much more stable for mixing firm foods like potatoes. = Airier & fluffier mashed potatoes.
SIMILAR RECIPES →
SKORDALIA – Greek Garlic And Potato Dip
- 800 grams / 1lb 12 oz potatoes about 3 medium-sized
- 6 garlic cloves
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- kosher salt
- ground pepper
- Peel the potatoes and cut them into small squares.
- Add them in a medium-sized cooking pot and cover with water. Season with kosher salt. Bring to a boil over high heat.
- Reduce heat to medium and cook (partially covered) until they're completely soft when you prick them with a knife (to the point they fall apart). Time depends on the variety of potatoes. It might take from 20 to 30 minutes.
- Transfer potatoes to a large mixing bowl. Keep the water they've boiled in aside.
- In a food processor blend garlic with olive oil and vinegar until smooth paste forms.
- Add the garlic paste to the potatoes. Using an electric mixer with the whisk attachment on, start mashing the potatoes on low speed.
- Gradually add bits of the "potato-water" in the potatoes until they get nicely whipped and fluffy. NOTE: You don't have to use all the water. Just enough to reach the right consistency that's why it is added in small bits at a time.
- Season with extra salt if needed and some ground pepper on top.
- Once it's ready you may keep covered in the pot until you're ready to serve (it gets even better if it sits for a while about 30 minutes for example).
- Serve with Greek olives and some rustic bread.