We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Skordalia
0 Likes
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Create tangy Greek mashed potatoes with garlic and vinegar.
Ingredients:
800g potatoes, peeled, chopped
125ml (1/2 cup) extra virgin olive oil, plus 1 1/2 tbsp, extra
40.00 ml white vinegar
6garliccloves
6 sprigs fresh thyme sprigs, leaves removed
20.00 ml choppedfresh continental parsley
Toasted sourdough bread, to serve
Instructions:
Boil potatoes in a large saucepan for 15 minutes until tender. Drain and let sit for 5 minutes to evaporate excess moisture.
In a food processor, blend the olive oil, vinegar, and 4 garlic cloves until the garlic is finely chopped. Season with salt and pepper to taste.
In a large bowl, mash the potato until smooth. Slowly incorporate the garlic mixture, stirring well to combine. Season to taste.
Slice the remaining garlic cloves thinly. Heat extra olive oil in a small frying pan over medium heat. Add thyme leaves and sliced garlic. Cook for 1-2 minutes until garlic turns light golden, stirring constantly. Spoon the garlic mixture over the skordalia, sprinkle with parsley, and serve with toasted sourdough.