Mashed Potato Skordalia

By stancec44

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

Ingredients

• 1/3 cup walnuts
• 1 cup mashed potatoes, room temperature
• 4 garlic cloves, finely grated
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil, plus more for drizzling
• Kosher salt
• 1 tablespoon finely chopped chives
• Pita chips and/or cucumber spears (for serving)

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.

Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.