Greek Skordalia (Potato Garlic Sauce)

Name: Greek Skordalia (Potato Garlic Sauce)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) Russet or Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks; 6 large cloves (30 g) garlic cloves, peeled, green germ removed, crushed to a smooth paste with a pinch of the salt; 1½ tsp (9 g) fine sea salt, divided: 1 tsp for the cooking water, ½ tsp for the garlic and sauce, adjusted to taste; ½ cup (120 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for drizzling; 3 tbsp (45 ml) red wine vinegar; ¼ cup (60 ml) potato cooking water, reserved from the pot, warm, plus more as needed; freshly ground black pepper, to taste (optional)

From the MyKitchenBank Kitchen

A bold, silky Greek garlic dip made by mashing warm boiled potatoes with raw garlic, good olive oil, and red wine vinegar. Serve it with fried fish, roasted beets, fritters, or crusty bread.

Prep: 15 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 10 min
Makes: About 2 cups (480 ml), serving 8 as a dip or side

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Ingredients

8 servings

1½ lb (680 g) Russet or Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks
6 large cloves (30 g) garlic cloves, peeled, green germ removed, crushed to a smooth paste with a pinch of the salt
1½ tsp (9 g) fine sea salt, divided: 1 tsp for the cooking water, ½ tsp for the garlic and sauce, adjusted to taste
½ cup (120 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for drizzling
3 tbsp (45 ml) red wine vinegar
¼ cup (60 ml) potato cooking water, reserved from the pot, warm, plus more as needed
freshly ground black pepper, to taste (optional)

Equipment (6)

Medium saucepan (3-quart / 3 L)
Potato ricer, food mill, or sturdy potato masher
Mortar and pestle, or a chef's knife and cutting board
Large mixing bowl (3-quart / 3 L)
Wooden spoon or flexible spatula
Colander

Steps

Before you start

Use starchy or all-purpose potatoes such as Russet or Yukon Gold. Waxy potatoes turn gluey and heavy.
Peel the garlic first. 6 cloves gives a strong, authentic sauce. Use 4 for a milder one.
Do not use a food processor or blender for the potatoes. The blades turn them gluey. Use a potato ricer, food mill, or masher.
Use a fruity extra-virgin olive oil, because its flavor is front and center.

1
Boil the potatoes
- Put the potato chunks in a 3-quart saucepan with enough cold water to cover by 1 inch (2.5 cm).
- Add 1 tsp of the salt.
- Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are very tender, 15 to 20 minutes.
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Ready when: A knife slides into the center of a chunk with no resistance and the edges begin to crumble.
Tip: Start in cold water so the potatoes cook evenly all the way through.
2
Make the garlic paste
- While the potatoes cook, put the garlic and a pinch of the remaining salt in a mortar and pound to a smooth paste.
- If you have no mortar, chop the garlic finely on a board, sprinkle with the salt, then crush and smear it with the flat of the knife until paste-like.
- Scrape into a large bowl.
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Ready when: No visible pieces of garlic remain; it looks wet and creamy.
Tip: A fine paste spreads its flavor evenly and avoids harsh raw bites.
3
Drain and reserve water
- Scoop out ¼ cup (60 ml) of the cooking water and set aside.
- Drain the potatoes in a colander and let them steam-dry for 2 minutes so they are not waterlogged.
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Ready when: The potatoes look dry and no longer steaming heavily.
4
Rice the warm potatoes
- While still hot, pass the potatoes through a ricer or food mill directly into the bowl with the garlic paste.
- If using a masher, mash until completely smooth with no lumps.
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Ready when: The mash is fine and fluffy with no visible lumps.
Tip: Work while the potatoes are hot. Cold potatoes absorb oil poorly and mash stiffly.
5
Beat in oil and vinegar
- Add the vinegar and stir in.
- Then add the ½ cup (120 ml) olive oil in a slow, steady stream, about 2 tablespoons at a time, stirring vigorously with a wooden spoon after each addition until absorbed.
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Ready when: The mixture is glossy, thick, and holds soft peaks without oil pooling.
Tip: Adding the oil gradually keeps the sauce creamy rather than greasy.
6
Loosen and season
- Stir in the reserved warm potato water 1 tablespoon at a time until the sauce is thick but spreadable, like soft mashed potatoes or hummus.
- Season with the remaining salt and pepper if using.
- Taste and add more salt or a splash of vinegar if needed.
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Ready when: A spoon dragged through leaves a trail that slowly softens.
Tip: The sauce thickens as it rests, so make it slightly looser than you want.
7
Rest and serve
- Let the skordalia rest at room temperature for 30 minutes so the garlic mellows and the flavors meld.
- Spoon into a shallow bowl, make a swirl with the back of a spoon, and drizzle with the remaining 1 tablespoon olive oil.
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Ready when: The sauce is thick, fragrant, and tastes balanced rather than sharp.
Tip: Stir in a spoonful of warm water if it has stiffened too much.

Good to know

Tips

Never use a blender or food processor for the potatoes; it releases excess starch and makes the sauce gummy.
Crushing the garlic with salt gives a smoother, more even flavor than just chopping it.
Add the oil slowly, as with mayonnaise, for a creamy emulsion.
Serve with fried salt cod, zucchini fritters, roasted beets, or warm pita.

Make ahead

"Make up to 2 days ahead and refrigerate in an airtight container. Bring to room temperature for 30 minutes, then stir in a little warm water to loosen before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container with a thin film of olive oil on top. Freezing is not recommended because the texture turns grainy. Serve cold or at room temperature, loosening with warm water as needed."

Substitutions

red wine vinegar → Fresh lemon juice (3 tbsp / 45 ml). Gives a brighter, fresher tang; common in some regional versions.
Russet or Yukon Gold potatoes → Stale white bread (4 oz / 115 g), soaked and squeezed, or ground almonds (1 cup / 100 g). Traditional alternative bases; bread gives a lighter texture, almonds a richer, nutty flavor.
garlic cloves → 4 cloves for a milder sauce. Reduces sharpness while keeping the garlicky character.
potato cooking water → Warm plain water. Works fine if you forget to reserve the cooking water.