Greek potato dip or potato skordalia

Move over bland mashed potatoes for this fantastic, garlicky Greek dip. This dip is absolutely wonderful. Lots of garlic with a hint of tartness from the vinegar make these creamy mashed potatoes my favourite. Although the traditional recipe calls for smooth potatoes, I tend to leave these with a touch of fine texture, something I personally enjoy. Potatoes are the most common vegetable used for a skordalia, but you can also use beets, bread, parsnips, and sometimes ground nuts. All of these will have slightly different flavors and textures, but they are all delicious. This super simple dish is served as a dip, but I also serve it as a side for stews, grilled meats, and other main courses, as a filling for omelettes, and as a topping for crostini grilled with some cheese (feta or Parmesan cheese) on top. It is very versatile, and once you taste it, you will also find tremendous use for it. Maria Elia is one of my favourite chefs and cookbook authors. I have all her books; this one stands out for authentic and modern Greek flavours, like this dish. This book results from her experimentation at her father's tavern in the Troodos mountains of Cyprus. It combines traditional recipes from visiting villages and being allowed into the local kitchens. However, the other recipes are her interpretations of traditional Greek dishes with a modern twist. The book is packed with folklore and knowledge, and every recipe I have cooked from here is outstanding. This is probably my favourite Greek cookbook on my shelf.

For more recipes from this amazing cookbook, click here.

Ingredients:

1 1/2 lbs potatoes, peeled, cubed and boiled in salted water

3-4 garlic cloves, minced

Sea salt and white pepper to taste

1 tablespoon red wine vinegar or lemon juice

4-5 tablespoons EVOO

Add the garlic, pepper, and salt to a mortar and pestle and pound into a smooth paste.

Add the boiled potatoes, red wine vinegar, olive oil, and garlic paste to a bowl and mash by hand or a potato masher to a smooth consistency. Traditionally, this dip is very smooth, but I personally prefer it slightly lumpy and with a fine texture. You want the final mash to be thick and pungent. Taste and adjust salt, acid from the vinegar or lemon juice, and garlic.

Serve cold or at room temperature, drizzled liberally with olive oil.