Prep 10 mins
Cook 0 mins
I never would have thought of making a dip out of potatoes, but this Greek spread is delicious and VERY garlicky. I use skordalia as a substitute for hummus. It can be served with almost anything but most traditionally beer battered fish, eggplant or zucchini. My favorite is to use it in a pita sandwich with veggies and meat or falafel (spl?). It is also perfect to bring to a potluck with bread to dip.
- 3 medium potatoes, mashed
- 6 garlic cloves
- 1⁄4 cup olive oil
- 1 tablespoon lemon juice
- 1 1⁄2 teaspoons salt (or to taste depending on broth used)
- 1⁄4-1⁄2 cup chicken broth or 1⁄4-1⁄2 cup vegetable broth
- Press garlic and stir into mashed potatoes.
- With a fork, beat in oil and lemon juice a few teaspoons at a time. Then do the same with the broth. It should be very smooth and creamy by this point.
- Salt and pepper to taste.
This was good.. the kids really enjoyed it, the DS and I enjoyed it too. I used chicken broth with this thats what I had on hand,. I think the vegetable would go better with this giving it a little more flavor. Though we did enjoy this during thanksgiving I will try the vegetable broth and update this. Will try with some beer battered fish too. Thanks for the different ideas. Made for Holiday tag.
Made this tonight to go with dinner for hubby and I. What a unique way to make really runny potatoes! LOL :) Just kidding :) I did use it more like a dip/spread with bread. It was so yummy. I did the vegetable broth option to make it Vegan (for a reason), but I think the chicken broth version would be wonderful with a meal (just stiffer), also. Thank you for posting this recipe. I will add my picture in the a.m. (Made for ZWT9)