Skordalia: Big Batch Recipe & A Give-Away!

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By Karen Swan

*The BookWorld Give Away is below this recipe. Please scroll down.

If you aren’t a garlic fan, than stroll on by this recipe.  But, if, like me, you could chew the stuff raw, read on!

Forget the stuff you can buy in little tubs in the supermarket.  If you want true, smooth and flavoursome skordalia, you need to make it from scratch.

This is my 87 year old Mother-in-Law’s recipe that she has been making for decades and was no doubt taught by her mother, who was taught be her mother etcetcetc.  I have been known to sit with a bowl of it, as you would yoghurt, and just spoon mouthful after mouthful while I watch bad telly (I’m a sucker for tattoo reality shows).

It’s sublime with salmon (cooked or smoked), unbelievable with red meat, makes a zingy alternative to hommus as a vegetable dip, or even as a spread on a sandwich!

As with most family recipes, the quantities are more by feel than exact amounts, so go by taste and texture.  A word of advice though is that you’ll use far more olive oil than you might naturally use, and the results will be the better for it!

I hope you enjoy this celebration of garlic!


(serves 4 – to big batch, double, triple or quadruple the ingredients.  For best results however, unless you have a really big food processor, work in batches original recipe size)

2 large potatoes, diced and boiled
Garlic; to taste – crushed in a mortar and pestle (2 big cloves or 3 or 4 small) More if potatoes are big.
Dash vinegar (approx a teaspoon.  Start with less and you can adjust as needed)
Dash of lemon juice (as above)
1 egg yolk:  my Mother in Law assures me it gives the skordalia a creamy and sweet taste.
Olive Oil:  when asked for an amount my MIL shrugged and said “As much as you need.  A lot.” Fair enough!
Sprinkle of salt.


Peel, dice and boil the potatoes until they are well cooked and soft; think ready for mashing.
Using a mortar and pestle, crush the garlic to a paste.
Combine the potato and garlic in a blender and add the vinegar, lemon juice and egg yolk.
With the blender running, drizzle oil to desired consistency. Now, without an actual amount to go on here, just keep drizzling until the skordalia reaches the consistency you like.  It should be like thick, smooth, velvety mashed potato.

Give Away:

WIN ‘The Commonsense Cookery Book: The Kitchen Classic”

The Commonsense Cookery Centenary Edition


To be IN to WIN this book, simply tell us in the comments to this post or on the Facebook thread how you use garlic.  The most creative response will be selected by Michelle and Karen by October 25th 2014.

More cook books, here.


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