Skordalia Greek Potato and Garlic Dip

Think of it this way—mashed potatoes, but with way more flavor! This is skordalia, a popular Greek potato and garlic dip that’s creamy, garlicky, and bursting with flavors. This super easy recipe comes together with mashed potatoes, garlic, olive oil, a touch of citrus, and simple seasonings. Watch the video to see how you can make this traditional Greek dip with just a few ingredients!

 

If you love Mediterranean recipes, chances are you’re in love with Greek food. From keftedes and spanakopita, to Greek chicken souvlaki with some tasty classic Greek salad, every dish is made with fresh ingredients—and today’s recipe, skordalia (Greek potato and garlic dip), is no exception. Made with potatoes and garlic, this dip is a perfect addition to your collection of Greek recipes!

Skordalia is more than just a dip; it’s a healthy and flavorful option that can also be served as a tangy side dish alongside your favorite meals. It even reminds me of other garlicky dips and spreads like toum, aioli, baba ganoush, and more!

What is Skordalia

Skordalia, skordhalia, or skorthalia (spellings vary) is a traditional Greek purée or dip made with garlic and a base of potatoes, almonds, or soaked stale bread. Olive oil is usually added to give it a smooth texture and enhance the flavor, while a touch of vinegar or lemon juice adds a bit of acidity. Greek cuisine has so many delicious dips—be sure to check out tirokafteri (spicy feta dip) and melitzanosalata for more inspiration.

The Greeks usually serve skordalia dip with fried salt cod or boiled beets. However, we love having it on its own or maybe with some bread. Just like toum, this Greek dip is very garlicky, so be sure to be generous with the garlic!

Skordalia Ingredients and Substitutions

This skordalia recipe with potatoes is simple and easy to make. Here are all the ingredients you need to prepare this Greek skordalia recipe:

• Potatoes: Make sure to use a mash able type of potato. For an easy-to-mash option, you can use either Russets or Yukon Gold, as they result in a creamy texture and are perfectly delicious for this recipe.
• Garlic: It is the star of the show! It adds a pungent and bold flavor to the dip.
• Olive Oil: Please use good-quality extra virgin olive oil. Be careful not to use just any kind, as it is the key to skordalia’s smooth texture and nutty flavor.
• Citrus: You can incorporate either fresh lemon juice or white vinegar for a blast of acidity in this Greek garlic dip.
• Salt and Pepper: These two ingredients are essential for balancing the flavors and adding an extra pop.

How to Make Greek Skordalia with Potatoes

Step 1: Prepare the Potatoes

Boil the potatoes in salted water until they’re fully cooked. Once cooked, drain them and let them cool for about 5 minutes.

Step 2: Blend the Garlic Mixture

In a food processor, blend the garlic with olive oil, lemon juice, salt, and pepper. This will help mellow the garlic’s pungency and create a smooth, flavorful mixture.

Step 3: Mash the Potatoes

Mash the boiled potatoes well. Then, add the olive oil and garlic mixture to the potatoes. Stir until everything is fully combined and smooth.

Step 4: Optional Additions

If you like, add some chopped green onions and parsley to your skordalia for extra flavor and freshness.

How to Serve Skordalia 

Skordalia is a very versatile dish that goes really well with various foods. Here are some serving suggestions:

With Fried Cod: This Greek potato and garlic dip can be served cold or at room temperature. Skordalia is traditionally served alongside crispy fried cod, making for a delicious and classic pairing.

With Vegetables: You can also enjoy this Greek potato and garlic dip with fried or roasted veggies, or even boiled beets. It’s such a nourishing combination.

Part of Mezze: Skordalia can be added alongside other traditional mezze platters such as tzatziki , melitzanosalata, or tirokafteri.

How to Store Skordalia Leftovers

Refrigeration: If you have skordalia leftovers, it’s best to store them in an airtight container and keep it in the fridge for 2-3 days. Due to the garlic, the flavor of skordalia will intensify the longer it stays in the fridge. While it’s best served fresh, be sure to let it cool completely before refrigerating.