Skordalia is a traditional Greek mashed potato spread that can also be enjoyed as a delicious appetizer! Made with potatoes, garlic and olive oil, this dip is best served room temperature with freshly grilled pita bread on the side!
2mediumRusset potatoes((you want less starchy potatoes))
2oz.Bread((2 sandwich slices))
1shallot thinly sliced
1tbsp freshly chopped chives
1tbspfreshly chopped parsley
Peel and cut your potatoes into large chunks no smaller than 2" x 2". Add them to a pot of cold water and bring to a boil. Remove and drain potatoes when they are fork tender. (Don't over-boil them!)
While your potatoes are boiling, add all of the other ingredients to a food processor and puree for 30 seconds. Remove and place in a medium to large bowl.
When your potatoes are fork tender (15-20 minutes) drain them and then lay the potatoes flat on a baking sheet to cool off. This is important since it will allow any excess water to evaporate preventing gummy potatoes.
Once the steam is gone and your potatoes are somewhat cooled, add them to the bowl with your pureed mix and mash together using a potato masher or large fork. If you have a potato ricer, this works BEST! (Rice the potatoes prior to adding to the pureed mix.) Your dip is ready when the consistency is smooth like mashed potatoes or hummus. *Mix in a little water to thin out the consistency if you need!
Serve cold or room temperature alongside of warm or grilled pita bread!
The consistency of the spread will thicken as time goes on. To thin it out, add a little water or olive oil.