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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 Ingredients:
750 g potatoes |
12 garlic cloves, minced |
1 cup extra virgin olive oil |
1/3 cup white wine vinegar |
1 tablespoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
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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