Skordalia (Greek Garlic-Potato Puree)

[Updated 20/03/2025]

A creamy, garlicky potato puree, this traditional Greek side dish is rich in olive oil and garlic. It pairs wonderfully with Crispy Greek Cod (Bakaliaros Skordalia) (fried cod with garlic-potato puree), a dish especially enjoyed on Greece's National Day, March 25th.

Ingredients
• 500g potatoes (floury variety)
• 3-4 garlic cloves (adjust to taste)
• ⅓ cup olive oil
• 2 tbsp white wine vinegar or lemon juice
• Salt, to taste
• Warm water (if needed for consistency)

Instructions

1. Boil the potatoes: Boil the potatoes with the skin on for about 30 minutes or until they are soft enough (test with a knife).
2. Peel & mash: Once cooked, peel off the potatoes and smash them slightly using a mixer or potato masher.
3. Add garlic & mix: Add the salt and the mashed garlic. While mixing, gradually add the olive oil until the mixture reaches a soft, glossy texture.

Tips & Variations

• Substitute half the potatoes with bread soaked in water for a different texture.
• Add chopped parsley or walnuts for extra flavor.
• For a creamier texture, mix in a bit of Greek yogurt.
• Use Skordalia as a starter or a side to accompany meat or fish. A great combination is with Bakaliaros Skordalia (fried cod with garlic-potato puree), a traditional dish served on March 25th for Greek Independence Day.