Skordalia is a Greek dish that incorporates an almond-and-garlic paste to mashed potatoes. The Greek bring mashed potatoes to an entirely different level! However, I have adapted the recipe to a less garlicky taste, as in the original there is a ratio of 10 garlic cloves per potato.
Here, I have used a ratio of 2 garlic cloves with 4 medium-sized potatoes. We like garlic, and I can assure you that you will feel its bite even with a reduced quantity as such.
Here’s how to prepare it.
- 4 red skinned potatoes
- 1/3 cup blanched almonds
- 2 garlic cloves
- 4 tablespoons olive oil
- Pinch of garlic salt
- 2 tablespoons lemon juice
- 1 tablespoons red vinegar
- Pinch of parsley
Peel and dice the potatoes into small cubes. Steam them for about 15-20 minutes, until soft. While the potatoes are being cooked. Peel the garlic and put it in the mixer together with the almonds. Mix them and then add a little olive oil and garlic salt. Mix again to obtain a soft paste.
When the potatoes are cooked, transfer them to a large bowl. Add a little garlic salt, olive oil, and red vinegar. Mix and mash them roughly with a potato masher. Incorporate the almond and garlic paste and mash further.
Serve hot, with a drizzle of olive oil and a sprinkle of parsley.
Skordalia can accompany almost anything: it goes particularly well with bread balls or any other type of faux meat!