Potato Purée with Garlic Dip (Greek Skordalia or Skorthalia)

Skordalia (also Skorthalia) get its name from its prime ingredient skordo (garlic). Skordalia is a very popular dish especially when celebrating Greek National Independence day, when it is served with batter-fried salted cod. Skordalia is a Greek dip that has a few variations when it comes to the base of the dish. Some are made with potatoes, others are made with bread, almonds, or walnuts. And some variants call for a combination of the ingredients. Serve this sauce with a wide variety of foods, such as fried cod, hamburgers, green vegetables, and beets. You can also enjoy it simply as a dip with toasted pita bread.

1 Tbsp. sea salt
1½ lbs potatoes, for boiling
½ tsp. black pepper, freshly ground
6-12 cloves garlic, minced or grated
1 cup extra-virgin olive oil
⅓ cup red or white wine vinegar

Garnish:
fresh parsley, chopped

Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.

Return the potatoes to the pot and sprinkle with pepper and mash to combine.

In the blender bowl of a food processor or with a hand mixer, purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skordalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than ¼ cup).

Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.

Use Caution When Blending Hot Ingredients:
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

To Prepare by Hand:
Mash potatoes with garlic using a potato masher. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!

Additions:
In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.

Makes 2-3 cups, or 8-12 servings.