How to make Skordalia – Greek potato with garlic.
First there was Margaret from Albert Park and now there’s Maria from Perth. Two neighbourly neighbours happy to share recipes with The Menagerie. And last week Maria, 88, gave Kerry a Skordalia lesson. Thank you, Maria.
Ingredients and method:
1. Potatoes (1.2 kg), peeled and sliced into 1cm thick pieces. (Maria said this is important).Boil in salted water until soft. Before draining, keep some of the cooking water. With a small amount of cooking water in the bottom of the pan, start mashing the potatoes. Add a little of the reserved water if needed.
2. Use an electric beater to ensure a smooth consisitency.
3. While you’re beating, drizzle in a cup of olive oil. Add slowly along with the juice of about one lemon while you continue to beat.
4. Add about 6-7 finely crushed cloves of garlic. Maria also added more salt. Keep beating until smooth and you have the desired flavour. The raw garlic will make the taste quite peppery, so it really is up to your taste buds as to how much lemon, salt and garlic you add.
A special thanks to Tam and Cordy who are Maria’s neighbours. Without them, we wouldn’t have this recipe to share with you.