By The Greek Vegan

Skordalia is one of the most traditional dishes in all of Greece. Made with a just few everyday ingredients, this remarkably delicious spread sparks a lot of debate in the Greek diaspora, as it can be made with potato (as in the recipe here), bread or even both.

Often served with a side of beets, whether you go potato or bread in your skordalia, you’re sure to find 1,000 ways to enjoy it.

This recipe makes about 2.5–3 cups of skordalia. It’s extremely easy to scale, I most often triple if serving eight or so people. It’s also always nice to have a little leftover for the next day too, as skordalia will stay refrigerated and covered for up to three days.

It’s imperative not to over mix your skordalia when using a hand mixer. You’ll end up with something closer to glue, so keep to the one-minute/30-second instructions above. OR feel free to go old school and mash by hand – I often do this for a chunkier skordalia and it’s just as wonderful!

NOTE: NSFW = not safe for work — do NOT bring this to work for lunch. Unless the whole office is eating it with you, you may find coworkers heading in the other directions

Ingredients

1 russet potato (approx 1/2 – 3/4 pound)

10 cloves of raw, peeled garlic

1/2 cup Greek olive oil (Buy your Greek extra virgin olive oil here)

1/3 cup almond meal (Bob’s Red Mill Almond Meal)

2 tsp red wine vinegar

1/2 teaspoon salt

squeeze of lemon juice

** Optional add 1/4 cup of reserved potato boiling water for extra creamy results! **

Instructions

Peel and chop potato (russet is a good choice here) into cubes and boil in salted water (in addition to salt listed above). Boil for approx. 6-8 minutes until very tender. While potato is boiling, mash garlic and salt in a mortar and pestle until you get a smooth garlic paste. Set aside. Measure out all remaining ingredients and set aside. Get hand mixer ready or mashing fork if you’re going unplugged. As soon as potatoes are done, drain and transfer to large bowl. Quickly give a good mash with a fork and immediately fold in garlic paste. Allow this to sit for a minute giving the hot potatoes time to draw the garlic oils out, then whip them together for a minute with your mixer or mash by hand. Add the almond flour, mix for about 30 seconds, then drizzle in your olive oil. Mix or mash for 1 minute and add vinegar and lemon juice. Give a last mix/mash and you’re ready to enjoy!

About the author

Kiki Vagianos is The Greek Vegan! Kiki lives and cooks in Boston. She spends her free time collecting, testing and posting favorite traditional Greek recipes at The Greek Vegan website. She loves sharing these simple and delicious authentic dishes and helping to bring them back into kitchens throughout the Greek diaspora. Kali Orexi!

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