Skorthalia (skordalia)


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Why I Love This Recipe

( Say: skor-thal-YAH) is a delicious appetizer for anyone who loves garlic, or wants to keep people out of their personal bubble for the next 12 hours. I didn't think it was possible, but I love this more than baba ganoush. Served with a bowl of kalamata olives, a few slices of feta, some pepperoncini and you have a fantastic appetizer platter.

NOTE: Please do not make this with a standard Potato Masher, it will become extremely gummy almost like liquid plastic.


Ingredients You'll Need

1 1/2 lbs of Russet potatoes
10 cloves of garlic (crushed)
1/4 cup Lemon juice
1 TB white wine vinegar
3/4 tsp Ground white pepper
3/4 cup Extra Virgin Olive oil
2 tsp Salt


Directions

Boil potatoes with skins intact until easily pierced with a fork.


Remove from water and let cool.


The skins can be easily removed and discarded.


Puree garlic, vinegar and salt together.


When potatoes are cool, put them through a food mill or a potato ricer (I prefer the ricer, I like the texture better than the food mill)


Mix in White pepper then the Garlic puree.


Stir in the lemon juice.


While stiring with a spatula, slowly pour in the olive oil.


If mixture seems a little dry, add a little more olive oil.


Serve cold or at room temperature with warmed triangles of Flat Bread (Not Pocket Pita)


Questions, Comments & Reviews



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