Skordalia (Greek Garlic-Potato Sauce)

Name: Skordalia (Greek Garlic-Potato Sauce)
Ingredients: 500 g boiled Potatoes (starchy); 6–10 cloves (adjust for strength) Garlic; 150–200 ml Extra-virgin olive oil; 3–4 tbsp Red wine vinegar or lemon juice; to taste Salt; as needed for consistency Water or milk

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesSkordaliaGreeceGarlicSaucePotatoCreamyFromScratch

Nutrition (per serving)

220Calories

4 gProtein

20 gCarbs

16 gFat

2 gSugar

600 mgSalt

Ingredients

500 g boiled Potatoes (starchy)
6–10 cloves (adjust for strength) Garlic
150–200 ml Extra-virgin olive oil
3–4 tbsp Red wine vinegar or lemon juice
to taste Salt
as needed for consistency Water or milk

Method

Boil potatoes until soft → drain → mash while hot (remove skins if desired).
In mortar & pestle or food processor: crush garlic with salt to paste.
Gradually add mashed potato to garlic paste → pound/mix until smooth.
Slowly drizzle in olive oil while pounding/blending → alternate with vinegar/lemon juice.
Continue until thick, creamy, and emulsified (may need splash of water/milk if too thick).
Taste & adjust: more garlic for pungency, more acid for brightness, more salt.
Refrigerate 1–2 hours (flavor improves) → serve chilled or room temp with bread, grilled fish, vegetables.
Store refrigerated up to 5 days — classic creamy Greek garlic sauce.