Recipe by elenia.p
"This is a nice traditional Greek garlic spread. It goes well with fish as a sidedish or with pita bread as snack."
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potatoes, peeled and cubed
distilled white vinegar
1 1/2 cups
salt to taste
I was researching the Mediterranean Diet and was looking for some inspiration, this was a very tasty first start. I did feel it was a little bland on it's own and my husband asked what made it different than mashed potatoes? So after boiling 5 small Yukon potatoes in heavily salted water, I pureed in garlic, lemon juice, Parmesan cheese, dried oregano, and plenty of good olive oil. We enjoyed it spread on a crusty baguette slices with a nice dry red wine. I also spread leftovers on toast this morning - delish!
I tried to recreate skordalia I had at an excellent Greek restaurant in Astoria, NY, but I was sorely disappointed. None of the flavors seem to blend together to make a cohesive, good-tasting skordalia. I followed the recipe to a T.
nice and simple, thx.
just like mother used to make and serve with battered cod filets.
i was wondering if we could speed things up by using a good quality mash potatoes mix instead.
Delicious! My husband, an authentic Greek cook, found this recipe a success! Thank you for sharing.
Yes you can use dried mashed potatoes instead, I did and it works!
Nice, tasty and easy. If you put in less garlic you can also serve it as mashed potatoes :)
I added one small, cooked and pureed beetroot to it. The blandness is gone, and it has a lovely color!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 435
** Calories from Fat: 365
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