Elizabeth Cecil
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.
Recipe information
Yield
Makes about 1½ cups
Ingredients
⅓
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)
Preparation
Step 1
Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
Step 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.
Nutrition Per Serving
For 6 servings
1/4 cup each: Calories (kcal) 150 Fat (g) 13 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 7 Dietary Fiber (g)1 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 115
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Reviews (2)
Back to Topdelicious! great use for leftover mashed potatoes.
brushjl
solon, ohio
11/29/2020