Garlic Potato Skordalia Dip

Follow our step-by-step guide on how to make Garlic Potato Skordalia Dip.

1. Step 1

   Start by peeling and quartering your russet potatoes, then place them in a saucepan.

2. Step 2

   Pour in enough cold salted water to cover the potatoes by about an inch.

3. Step 3

   Set the saucepan over medium-high heat and bring the water to a gentle simmer.

4. Step 4

   Once simmering, reduce the heat to medium and let the potatoes cook until they’re tender but still hold their shape, which should take around 15 to 20 minutes.

5. Step 5

   While the potatoes are bubbling away, take some sliced garlic and a teaspoon of kosher salt, and combine them in a mortar and pestle.

6. Step 6

   Crush the garlic until it forms a fine paste, then set it aside for later.

7. Step 7

   When the potatoes are ready, drain them, but don’t forget to save a bit of that flavorful cooking water just in case you need it later.

8. Step 8

   Let the potatoes sit for about five minutes to cool slightly.

9. Step 9

   Next, transfer the drained potatoes to a mixing bowl.

10. Step 10

    Grab a potato masher or ricer and mash the potatoes until they’re smooth and free of lumps—this is where the magic happens! Now, stir in the garlic paste, followed by a splash of lemon juice and a drizzle of white wine vinegar, mixing everything together with your masher.

11. Step 11

    Gradually whisk in the olive oil in two or three additions, making sure it’s well blended.

12. Step 12

    Add a pinch of cayenne pepper for a little kick and taste to see if you need to adjust the salt.

13. Step 13

    If you prefer an ultra-smooth texture, you can pass the dip through a mesh strainer into a serving bowl.

14. Step 14

    Serve it at room temperature, drizzled with a bit more olive oil and garnished with minced oregano for that fresh touch.

15. Step 15

    Enjoy this delightful dip with your favorite snacks or as a side dish—it’s sure to impress!.