Skordalia
Skordalia comes from 'skordo', Greek for garlic. It's eaten on 25 March, Greek Independence Day, with fried salt cod.
A thick, pungent Greek garlic dip made from potato (or bread) and olive oil. Served with fried fish, roasted beets and meat.
Ingredients
Method
Boil the potatoes in salted water for 15-20 minutes until very tender. Drain well.
Mash while still hot, or pass through a ricer, until completely smooth.
Beat in the garlic, then slowly add the olive oil and vinegar, mixing until thick and creamy.
Stir in the almonds if using, and season with salt. Serve at room temperature.
Mash the potatoes while hot and by hand. A food processor makes potato gluey.
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