Skorthalia (skordalia)
  • 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
  1. Boil potatoes with skins intact until easily pierced with a fork.
  2. Remove from water and let cool.
  3. The skins can be easily removed and discarded.
  4. Puree garlic, vinegar and salt together.
  5. 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)
  6. Mix in White pepper then the Garlic puree.
  7. Stir in the lemon juice.
  8. While stiring with a spatula, slowly pour in the olive oil.
  9. If mixture seems a little dry, add a little more olive oil.
  10. Serve cold or at room temperature with warmed triangles of Flat Bread (Not Pocket Pita)
( 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.