SERVINGS:
2 cups
INGREDIENTS:
1 lb Yukon Gold potatoes, peeled, cut in quarters
3 garlic cloves
salt
1/2 – 3/4 cup extra virgin olive oil
3 – 4 tablespoons lemon juice
Reserved potato water for thinning
DIRECTIONS:
Place potatoes in a saucepan and cover with cold water. Bring to boil, turn heat down slightly and cook until very tender, 10 – 15 min.
Reserve about a cup of cooking water, drain potatoes and leave to cool slightly.
Peel garlic and slice into very thin slices. Sprinkle slices with salt and using the side of a chef knife, smash garlic into a paste.
place garlic in a medium-sized bowl and add potatoes. Beat potatoes with an electric mixer until smooth. Switching to a wooden spoon, slowly beat in the olive oil. Add lemon juice and salt to taste.
If skordalia is very thick, think with some of the reserved potato water.
Serve with crispy pita chips, vegetable sticks or as a sauce for roasted meats or beets.
