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Skordalia is a Greek garlic and potato dip. It is made. with a thick base of potatoes and is flavored with garlic and a few other simple ingredients. It’s incredibly easy to make and you can make it with only a handful of ingredients so you can even whip it up with a few things in your pantry.
Why You’ll Love Skordalia
- Quick: Make this skordalia recipe in only 20 minutes, it’s so easy and quick
- Less Than 10 Ingredients: This recipe uses less than 10 ingredients to make, and they’re all simple ingredients you probably have on hand right now
- Comforting: I find this dip so dang comforting. I mean, anything with potatoes as the base is a comfort food
Ingredients
Russet Potatoes – For this dip I used russet potatoes. Russets are best for mashed potatoes because of their high starch content. However, if you don’t have Russet, Idaho and Yukon Gold will work too.
Garlic – The key ingredient in this recipe (aside from the potatoes) is the garlic and you’ll notice there is a lot of garlic in this recipe. Do not add less, you want the sharp flavor of the garlic to come through your potato base in this recipe. I promise it’s so good. A benefit of all the garlic? It’s a great immunity-building ingredient for cold and flu season.
How to Make Skordalia
- Bring a large pot of water to a boil and cook your potatoes until very soft and fork-tender.
- Drain the potatoes and add them back into the pot.
- Add the minced or pressed garlic, olive oil, water, red wine vinegar, salt, and cracked black pepper to the pot with the potatoes.
- Mash the potatoes with the added ingredients until everything is thoroughly incorporated and mainly smooth.
- Transfer the Skordalia to a serving dish, garnishing with fresh oregano and drizzled olive oil.
- Enjoy immediately after with toasted sourdough bread, our pita bread recipe, fresh vegetables, or as a side dish with fish like cod salmon, or trout.
Tips and Tricks
- Rinse Potatoes: Rinse your potatoes before and after you cook them. This can help remove some of the starch and give your potato base a better consistency
- Garlic: You want your skordalia to be garlicy! Use the 6 cloves, but if you are sensitive to garlic you can use less. Roasted garlic can also be great in this dip as well, but you’ll want to use more (around 10 cloves) since it’s not as strong
- Let It Sit: Once you make the dip, let it sit for a bit as the flavors will really marinate together and become even tastier
Variations
I have seen a few variations of this traditional dip. If you want to get creative, you can try substituting the mashed potatoes for mashed sweet potatoes, or mashed beets, or a combination of both. You can also blend things like spinach or kale into your potatoes/dip for some added veggies.
Best served with
How to Store Leftovers
Store leftovers (if there are any) in the fridge in an airtight container for 4 – 5 days. You can also prep this in advance and store in the fridge until you are ready to serve.
Common Questions
Skordalia is a soft, smooth food, originally from Greece, made from crushed potatoes and garlic.
It may look like mashed potatoes but the garlic and vinegar add a punch to your potatoes that you won’t get with regular mashed potatoes. You can also find Skordalia recipes that use nuts too that give another unique element.
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Ingredients
- 4 medium russet potatoes, peeled and diced
- 6 medium garlic cloves, minced and pressed
- ½ cup olive oil
- ½ cup water
- 3 tbsp red wine vinegar
- 2 tsp salt
- dash of cracked black pepper
- extra olive oil, to garnish
- fresh oregano, to garnish
Instructions
Start Cooking- Bring a large pot of water to a boil and cook your potatoes until very soft and fork-tender.
- Drain the potatoes and add back into the pot.
- Add the minced or pressed garlic, olive oil, water, red wine vinegar, salt, and cracked black pepper to the pot with the potatoes.
- Mash the potatoes with the added ingredients until everything is thoroughly incorporated and mainly smooth.
- Transfer the Skordalia to a serving dish, garnishing with fresh oregano and drizzled olive oil.
- Enjoy immediately after with toasted sourdough bread, our pita bread recipe, fresh vegetables or as a side dish with fish like cod or salmon or trout.
Notes
- This dish is a BIG hit with invited guests!
- Serve the Skordalia with anything you wish! It is traditionally served with cod but you could try it with our Fluffy Greek Pita Bread Recipe or fresh vegetables.
- Store in the fridge in an airtight container for 4 – 5 days.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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A beautiful recipe! I think your tip to rinse the potatoes before and after also makes a big difference. Thank you so much! Sorry I didn’t take any photos and none is left! Thank you!
Thank you so much!! I am so glad you enjoyed this!!!
Why did my garlic go blue
I’m not sure Teresa!
Being March 25th I made this with my Cod. OMGosh this recipe is soooo good I LOVE IT. I only made one change to 1/4 cup no garnish of Olive Oil as I cannot do oils still it was the best and I will use this recipe from now on. I’m going to try your Fluffy Pita next. THANK YOU
this makes me so happy!!! Thank you for the love on this recipe!!
Just made this to serve with Easter Sunday roast lamb and crusty bread. Tastes great!
Thank you so much hunnie! This makes me so happy!!!!
This recipe is unexpectedly delicious. I was unsure about adding so much olive oil, but I trusted Maria and it did not disappoint. I give this an 11/10. It’s easy and absolutely delicious 😁
Thank you so much sweetie! You are the best! You made our pitas right, dip them in this!!!