Greek Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Skordalia (Garlic Potato Dip)
A pungent, creamy mashed potato and garlic spread enriched with olive oil and a splash of vinegar, traditionally served with fried fish or bread.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Boil the potatoes in salted water until very tender, about 15-20 minutes, then drain well.
- 2
Mash the hot potatoes until smooth, or pass through a ricer for the smoothest texture.
- 3
Stir in the minced garlic and salt while the potatoes are still warm to help mellow the raw garlic bite slightly.
- 4
Gradually beat in the olive oil in a slow stream, alternating with the white wine vinegar, until light and creamy.
- 5
Thin with a little warm water if the dip is too thick, and season with white pepper to taste.
- 6
Serve warm or at room temperature alongside fried fish, beets, or crusty bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving365
Calories
3 g
Protein
27 g
Carbs
27 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Skordalia is one of the oldest Greek mezze, a potato-and-garlic emulsion tied to Lenten and fasting tables where meat and dairy were off-limits but olive oil was not. It traditionally rides alongside fried salt cod (bakaliaros) on March 25th, Greece's Independence Day, cutting the richness of the fish with raw garlic heat.
Listahan note
This version leans on a ricer or thorough mashing for a silky base and whisks in the olive oil gradually like a mayonnaise, so the texture stays creamy instead of gluey.
Technique cues
- Starchy potatoes like russets break down cleanly when riced hot, while waxy potatoes turn gummy under the same treatment because their pectin holds structure instead of releasing it.
- Adding the garlic to warm (not boiling-hot) potatoes tempers its sharpness without cooking away the raw bite that defines the dish.
- Emulsifying the olive oil in a slow, steady stream the same way you'd build an aioli keeps the fat suspended instead of pooling on top or turning the dip greasy.
Kitchen flow
- Parallel prep
- Put the potatoes on to boil first, then mince the garlic and measure the oil and vinegar while they cook so everything is ready the moment the potatoes are drained.
- Make-ahead
- Skordalia keeps well made a day ahead; the garlic actually mellows slightly and the flavors meld, though it firms up in the fridge and needs a stir before serving.
- Leftover move
- Thin leftover dip with a splash of warm water or extra olive oil to loosen it back to a scoopable consistency.
- Cleanup rhythm
- Rinse the ricer or masher immediately, since starch dries onto the mesh quickly and is much harder to scrub once set.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
russet potatoes
starchy base
Purpose: russets rice into a smooth, almost fluffy puree that carries the garlic and oil without turning gummy
Handling: peel and cube evenly so they cook at the same rate, then boil until a knife slides in with no resistance
Adaptation: swap in Yukon Golds for a slightly denser, more buttery dip; avoid waxy red potatoes, which turn gluey when mashed hard
garlic
the dish's defining heat
Purpose: raw garlic mellows only slightly during mixing, so it stays assertive and is the flavor skordalia is named for
Handling: mince it very fine or pass through a press so no fibrous chunks survive into the finished dip
Adaptation: roast a few cloves first for a sweeter, rounder garlic flavor if raw garlic is too sharp for your table
olive oil
emulsifying fat
Purpose: a good fruity olive oil is what turns mashed potatoes into a dip with body and sheen instead of just seasoned mash
Handling: add it in a thin, steady stream while beating the potatoes, the same motion as building a mayonnaise
Adaptation: a neutral oil works in a pinch but loses the peppery finish; do not substitute butter, which sets solid once chilled
white wine vinegar
acid backbone
Purpose: it cuts the richness of the oil and balances the raw garlic so the dip doesn't taste flat or one-note
Handling: add it alternating with the oil in small splashes rather than all at once
Adaptation: lemon juice works as a brighter substitute and is traditional in some regions of Greece
Technique notes
- Never process skordalia in a food processor or blender past the mashing stage, the blades shear the starch cells and turn the dip into wallpaper paste.
- Warm potatoes accept oil far more readily than cold ones, so keep the pot covered and work quickly once they're drained and mashed.
- If the dip breaks and looks oily rather than creamy, whisk in a spoonful of warm water off to the side first, then reincorporate it gradually to bring the emulsion back together.
Ingredient swaps
- Gluten-free direction
- Already naturally gluten-free as written; just confirm any bread served alongside is a certified gluten-free loaf.
- Nut-free direction
- This version is built on potato, garlic, olive oil and vinegar. Many traditional skordalia recipes thicken with almonds or walnuts instead — check before using another recipe.
- Lower-sodium direction
- Cut the added salt by half and season at the end with a squeeze of extra lemon or vinegar instead, which reads as seasoned without more sodium.
- Weeknight shortcut
- Use a hand mixer instead of a ricer for a slightly less silky but much faster mash when you're short on time.
Serve alongside
- fried salt cod (bakaliaros)
- roasted beets
- grilled octopus
- warm pita or crusty bread
- chilled retsina
- ouzo with water
- a dry white wine like assyrtiko
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps refrigerated in an airtight container for up to 4 days.
- Bring to room temperature and stir in a little olive oil before serving rather than microwaving, which can make the potato starch gummy.
- Freezing is not recommended, the emulsion separates and the texture turns watery once thawed.
Equipment
- potato ricer or masher
- large pot
- whisk
- garlic press
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