In Greek cuisine, Skordalia is a thick puree made by combining crushed garlic with a thick base, such as potatoes, adding olive oil towards the end.
Idaho® Potato Skordalia
Servings
4 Servings
Ingredients
- 3 Idaho Potatoes boiled in their skins, until tender
- 1 large head garlic peeled
- 1 cup extra-virgin olive oil
- 4 ounces capers drained
- Salt and pepper to taste
Instructions
- Boil potatoes in their skins with salt and bay leaf. When tender enough for mashing, drain.
- Roast garlic clove in olive oil.
- In mixer with padded attachment, or by hand, mash potatoes together with roasted garlic, capers, and all of the olive oil.
- Add salt and pepper to taste
- Source: Idaho Potato Commission
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