Skordalia (Greek Garlic-Potato Puree)
By Steve DunnPublished on December 6, 2020
Time
40 minutes
Yield
Serves 8 to 10 (Makes 2 cups)
Ingredients
Before You Begin
You'll need a blender for this recipe. To make a puree with the smoothest texture, you'll need a potato ricer or food mill equipped with a fine disk; if these aren't available, you can mash the potato thoroughly with a potato masher, but the dip will have a more rustic texture. We prefer a russet potato for its earthier flavor, but a Yukon Gold works well, too. If a single large potato is unavailable, it's fine to use two smaller potatoes that total 12 ounces. You can use either blanched or skin-on almonds. A rasp-style grater makes quick work of turning the garlic into a paste. Serve as a dip with crudités, spread on crackers or bread, or as an accompaniment to fish or meat.
Instructions
- Place potato in medium saucepan and add cold water to cover by 1 inch. Bring to boil over high heat. Adjust heat to maintain simmer and cook until paring knife can be easily slipped into and out of potato, 18 to 22 minutes.
- While potato cooks, mince garlic to fine paste. Transfer 1 tablespoon garlic paste to small bowl; discard remaining garlic paste. Combine lemon juice with garlic paste and let sit for 10 minutes.
- Process garlic mixture, lemon zest, almonds, oil, ½ cup water, and salt in blender until very smooth, about 45 seconds.
- Drain potato. Set ricer or food mill over medium bowl. Working in batches, transfer hot potato to hopper and process. Stir garlic mixture into potato until smooth. Season with salt and pepper to taste and transfer to serving bowl. Drizzle with extra oil and sprinkle with chives. Serve warm or at room temperature. (Skordalia can be refrigerated for up to 3 days. Let sit, covered, at room temperature for 30 minutes before serving.)
Time
40 minutesYield
Serves 8 to 10 (Makes 2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Skordalia is meant to be a bold condiment, but we didn't want the garlic flavor to be fiery. We tempered the bite of the garlic by soaking it in acidic lemon juice for 10 minutes to neutralize its alliinase, the enzyme that creates garlic's harsh flavor. Choosing an all-potato base rather than oft-used day-old bread helped achieve the smooth, spreadable texture that we sought. Sliced almonds not only added a touch of earthy sweetness but also contributed richness for a puree that was luxuriously dense and creamy. Whizzing all the ingredients except the potato in the blender produced a smooth, emulsified puree, and adding more water and lemon juice than many recipes call for yielded a puree that remained spreadable and dippable even when it cooled to room temperature.
Want more? Read the whole storyBefore You Begin
You'll need a blender for this recipe. To make a puree with the smoothest texture, you'll need a potato ricer or food mill equipped with a fine disk; if these aren't available, you can mash the potato thoroughly with a potato masher, but the dip will have a more rustic texture. We prefer a russet potato for its earthier flavor, but a Yukon Gold works well, too. If a single large potato is unavailable, it's fine to use two smaller potatoes that total 12 ounces. You can use either blanched or skin-on almonds. A rasp-style grater makes quick work of turning the garlic into a paste. Serve as a dip with crudités, spread on crackers or bread, or as an accompaniment to fish or meat.
Instructions
- Place potato in medium saucepan and add cold water to cover by 1 inch. Bring to boil over high heat. Adjust heat to maintain simmer and cook until paring knife can be easily slipped into and out of potato, 18 to 22 minutes.
- While potato cooks, mince garlic to fine paste. Transfer 1 tablespoon garlic paste to small bowl; discard remaining garlic paste. Combine lemon juice with garlic paste and let sit for 10 minutes.
- Process garlic mixture, lemon zest, almonds, oil, ½ cup water, and salt in blender until very smooth, about 45 seconds.
- Drain potato. Set ricer or food mill over medium bowl. Working in batches, transfer hot potato to hopper and process. Stir garlic mixture into potato until smooth. Season with salt and pepper to taste and transfer to serving bowl. Drizzle with extra oil and sprinkle with chives. Serve warm or at room temperature. (Skordalia can be refrigerated for up to 3 days. Let sit, covered, at room temperature for 30 minutes before serving.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments