Mashed Potato Skordalia

Mashed Potato Skordalia

Info

Rating

Description

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

Ingredients

1/3 cup walnuts
1 cup mashed potatoes, room temperature
4 garlic cloves, finely grated
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons olive oil, plus more for drizzling
Kosher salt
1 tablespoon finely chopped chives
Pita chips and/or cucumber spears (for serving)

Directions

  1. Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
  2. Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.

Tags

    Bon Appétit Thanksgiving leftovers Potato Walnut Dip
Go to back to recipes.