Skordalia Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 19, 2010
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!
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Photo by Baker Beverly

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA
Reviewed: Sep. 30, 2007
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.
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Home Town: San Juan Capistrano, California, USA

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Reviewed: Mar. 15, 2010
Delicious! My husband, an authentic Greek cook, found this recipe a success! Thank you for sharing.
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Reviewed: May 31, 2011
Yes you can use dried mashed potatoes instead, I did and it works!
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Cooking Level: Expert

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Reviewed: Nov. 10, 2010
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.
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Reviewed: May 8, 2010
Nice, tasty and easy. If you put in less garlic you can also serve it as mashed potatoes :)
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Photo by Alniyat

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2014
I added one small, cooked and pureed beetroot to it. The blandness is gone, and it has a lovely color!
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Cooking Level: Expert

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