Skordalia – The Humble Greek Garlic Mash with a Bold Soul.

Skordalia… one of those dishes that reminds you that simplicity can be powerful.

Just a few basic ingredients—potatoes, garlic, olive oil, vinegar—and yet the flavor is unforgettable. It’s creamy, bold, garlicky, and unapologetically Greek.

This isn’t just a side dish—it’s a memory on a plate.

Gently mashing the potatoes by hand, adding the garlic little by little, and drizzling in the olive oil—always tasting along the way until the balance was perfect.

Skordalia would make its appearance alongside crispy fried cod on March 25th, paired with earthy boiled beets, or simply slathered on a slice of bread when times were lean and simple meals brought the most comfort.

Skordalia is more than food—it’s comfort, tradition, and flavor that hits you with every bite.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

4-5 large russet potatoes

5-6 cloves of garlic, minced

1/2 cup olive oil + 1 tbsp butter

Wine vinegar, to taste

sea salt & pepper, to taste

Directions

Place the whole, unpeeled potatoes in a pot of lightly salted water. Bring to a boil, then reduce the heat to a gentle simmer and cover. Cook until the potatoes are fork-tender.

Once done, allow them to cool slightly, or speed up the process by draining and rinsing them with cold water.

When they’re cool enough to handle, peel off the skins using the back of a knife. Mash the potatoes using a ricer or fork until smooth.

Add the minced garlic and gently combine. Slowly drizzle in the olive oil and melted butter while stirring continuously to create a creamy texture.

Season with sea salt, freshly ground black pepper, and a splash of wine vinegar. Taste and adjust the seasoning as needed.