Skordalia (Σκορδαλιά)

Ingredients

• 5 medium potatoes (about 900 g / 2 lb)potatoes, preferably red-skinned or yellow-fleshed
• ¾ tspsalt
• 1 tspsalt
• 1 medium headgarlic
• 80 ml (⅓ cup)red wine vinegar
• 180 ml (¾ cup)olive oil or vegetable oil

Instructions

1. 1

   Peel potatoes

   Peel the potatoes and cut them into cubes.

2. 2

   Boil potatoes

   Bring a pot of water to the boil and add ¾ teaspoon salt. Once the water is boiling, add the potatoes and reduce the heat to medium.

3. 3

   Check tenderness

   Boil the potatoes for about 15 minutes, until soft enough to mash; the time depends on the size of the cubes. Set aside 60 ml (¼ cup) of the cooking water.

4. 4

   Prepare garlic

   While the potatoes boil, peel the garlic cloves and remove and discard any green parts.

5. 5

   Make garlic paste

   Combine the garlic with 1 teaspoon salt and pound to a paste with a mortar and pestle. If you do not have one, prepare the garlic with a microplane grater or garlic press, then mix it with the salt.

6. 6

   Mash potatoes

   Drain the potatoes and mash them. If needed, add up to 60 ml (¼ cup) of the reserved cooking water to make them creamier and easier to mash.

7. 7

   Cool potatoes

   Leave the mashed potatoes to cool.

8. 8

   Whisk together

   Put the mashed potatoes, garlic paste, red wine vinegar and olive oil or vegetable oil in a stand mixer fitted with the whisk attachment. Whisk on medium speed for 3–5 minutes, until well combined.

9. 9

   Serve skordalia

   Enjoy.

What is skordalia?

Skordalia is a Greek garlic sauce or mash, commonly made with a starchy base such as potatoes or bread. It is known for its bold garlic flavour and is served as a dip, spread or accompaniment.

Here, potatoes make the mixture hearty, while red wine vinegar brings a sharp note and oil helps bind everything together. The result can be served warm or at room temperature.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 5g protein, 47g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the oil is the main source of fat; the potatoes contribute a modest amount of protein. Serve a portion with vegetables and a protein-rich main to make a more balanced plate.

Choosing the potatoes

Potato type: Red-skinned or yellow-fleshed potatoes are suggested for this recipe. Cut them into evenly sized cubes so they cook at a similar rate.

Cooking water: Reserve a little before draining. Its starch can help loosen the mash if it feels too firm, but add it gradually.

Getting the garlic right

Garlic paste: Crushing the cloves with salt makes a fine paste that disperses more evenly through the potatoes than larger pieces.

Green shoots: Remove any green part inside the cloves, as directed in the method. A mortar and pestle works well, while a microplane or garlic press is an alternative.

Mixing for a smooth texture

Cool first: Let the mashed potatoes cool before whisking them with the garlic, vinegar and oil. This is the sequence given in the recipe and helps keep the mixture from being overly loose.

Whisking: Use the stand mixer on medium for 3–5 minutes, stopping when the ingredients are thoroughly combined. Add reserved cooking water only as needed during mashing.

Balancing the flavour

Vinegar: Red wine vinegar gives the potato base a bright, tangy edge. It balances the richness of the oil and the intensity of the garlic.

Garlic: The head of garlic gives skordalia its characteristic strong flavour. The paste spreads that flavour throughout the mixture.

Serving ideas

As a side: Serve skordalia alongside vegetables or a main dish, using it as a garlicky alternative to plain mashed potatoes.

As a spread: Spoon it onto bread or offer it as a dip. A crisp, fresh accompaniment can balance its dense, creamy texture.

Recipe notes & tips

• Cut the potatoes into similar-sized cubes so they soften evenly.
• Check tenderness at about 15 minutes, since cube size affects cooking time.
• Reserve the cooking water before draining the potatoes.
• Remove any green shoots from the garlic before making the paste.
• Let the mashed potatoes cool before adding the other ingredients.
• Whisk on medium speed for the full 3–5 minutes to combine the mixture.

Variations

• Use vegetable oil: Choose it instead of olive oil for a more neutral taste.
• Adjust the garlic: Use less garlic for a milder version.
• Add cooking water: Mix in a little of the reserved water if the mash needs loosening.
• Serve as a dip: Offer the skordalia with bread for spreading or dipping.
• Make it a side: Pair it with vegetables or a main dish instead of serving it on its own.

Common mistakes to avoid

• Uneven potato cubes: They can cook at different rates; cut them to a similar size.
• Overcooking the potatoes: They may become waterlogged; check them for tenderness at about 15 minutes.
• Forgetting the cooking water: Reserve 60 ml before draining in case the mash needs loosening.
• Leaving green garlic shoots: Remove and discard them while preparing the cloves.
• Whisking while hot: Follow the method and allow the mashed potatoes to cool first.
• Adding all the water at once: Use only as much as needed, up to 60 ml.

How to store

Store leftover skordalia in a covered container in the fridge and use within 3 days. Let it come towards room temperature before serving, or reheat gently until warm.

Frequently asked questions