SKORDALIA (GREEK POTATOES PURÉED WITH GARLIC)


SKORDALIA (GREEK POTATOES PURÉED WITH GARLIC)

Skordalia is a spread served as a cold appetizer. It is an excellent accompaniment to Pan
Fried Codfish or Pan-Fried Zucchini (see pp. 38 and 62).

YIELD: ABOUT 11⁄4 CUPS, 4 TO 5 APPETIZER SERVINGS


4 medium potatoes, boiled, peeled, and quartered
1⁄2-3⁄4 teaspoon salt
Several grinds of freshly ground black pepper
4 cloves of garlic, finely chopped
Juice of 1⁄2 a fresh medium lemon
1 cup extra virgin olive oil
Chopped parsley
Carrot slices

1. Place potatoes, salt, pepper, garlic, and lemon juice in a medium mixing bowl.

2. Using an electric hand mixer or standard standing mixer set at medium speed, start blending
the potato mixture and slowly add a ribbon of olive oil. Continue mixing until the potato mixture
is smooth, without lumps. Cover and refrigerate.

3. When ready to serve with fried codfish, serve either on the same platter or in a separate
dish. Sprinkle with chopped parsley, and garnish with carrot slices, as desired.