Skordalia (Garlic Potato & Olive Oil Mash) on Grilled Pita--A Garlicky Double-Starch Delight

You might look at the picture of skordalia and wonder why on earth I am serving mashed potatoes spread on pita bread. Skordalia is a creamy potato dish from Greece and it is a garlic-lover's dream. The first time I ever tried it was a friend's house for dinner where her Greek mother served it as part of a mezze platter along with warm grilled pita bread. I have preferred it that way ever since. Now and then, a little starch-on-starch works for me. ;-)


We are cooking White as Snow foods over at I Heart Cooking Clubs this week and it seemed like a good time to rustle up some garlic and potatoes from the pantry, and whip up a batch of that creamy garlicky goodness from Food From Many Greek Kitchens. If you are iffy about garlic at all, this is not your dish. Eight cloves of raw garlic and the juice of two lemons give it a intense flavor. (Not a bad thing in my book!) The creaminess of the potatoes and silky olive oil, even it all out. Pungent yes, but oh so very good. Serve it as a pupu (appetizer), or as a side dish with grilled fish or other protein.


Skordalia (Garlic Potato and Olive Oil Mash)
Food From Many Greek Kitchens
(Makes a Nice Bowlful)

1 lb 5 oz unpeeled potatoes (I used Yukon Gold)
8 cloves garlic, peeled
salt
juice of 2 lemons
about 3/4 cup olive oil
freshly ground black pepper

Boil the potatoes in their skins in salted water until soft. While they are cooking, crush garlic cloves with a little salt to a puree using a mortar and pestle. When the potatoes are just cool enough to handle, peel off their skins and pass the potatoes through a ricer into a tall bowl. Add the pureed garlic, and pour in the lemon juice and olive oil. Beat briskly with a wooden spoon until amalgamated and smooth. Season well with salt and pepper to taste; it needs a good amount of salt to bring out the flavors. Stir in 3 tablespoons or so of hot water or stock.


Notes/Results: Easy and delicious. You may smell (and smell like) garlic for a few days after making this, but you'll enjoy it. ;-) I have had skordalia made out of bread and with almonds pureed and blended in, and it sometimes has a slightly sticky texture reminiscent of library paste. This simple version was creamier and I liked the softer texture. I used my grill pan to toast up some lovely pita bread and slathered the warm dip on top. A winner for me that I will make again.

You can check out all the other White as Snow dishes by going to the IHCC post and following the links.