READY IN: 30mins
Recipe by Coasty

Traditional dip/sauce either served with bread or with fried/grilled fish or souvlaki. It is very garlicy so you could reduce the amount of garlic to suit. From

Top Review by lindseylcw

I liked this but did find it needed a shot of lemon juice to pick it up a little, maybe my vinegar was not strong enough. However once the lemon was added it was delicious, garlic perfect for us! Thanks for posting made for ZWT6


  1. Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done. Drain.
  2. Sprinkle the potatoes with pepper and mash.
  3. In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds.
  4. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.
  5. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

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