I had the most delicious dip at a Greek restaurant, and was told it was skordalia. I duly googled a recipe and tried making it. All the recipes I found were done in a whizz, which made the potato very gluey. Does anyone have a recipe for the potato version of skordalia that is not gluey? I'm wondering about using a ricer instead of a whizz, as I don't remember the original having the same heavy texture. Thanks, Janet

This website explains why the potato goes 'gluggy' and how to avoid it. It uses a ricer and also dries the cooked potato for a few minutes in the oven. Sounds good to me, though I haven't tried it. Thinking about it, I should give it a go, I'm always on the lookout for easy tasty dishes.

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Good find. Thanks. I shall try again. Interesting comment about the garlic too, as the recipe I used had 5 cloves of garlic in. I used 4. They weren't huge, but not tiny either, and it was so spicy, I had to cook up another batch without the garlic and mix them together. In retrospect. I should have just dumped it. The one I had in Darwin was deliciously garlicy. Cheers, Janet

Also look closely at your potatoes, I'd use Agria or Rua for this recipe, most definitely not the revolting Nadine, or any of the new varieties like Jersey Bennes, they're too waxy, and will always turn gluey when mashed.

I agree with you, Griz, about Nadine being revolting. I won't buy them under any circumstances. If I need potatoes and the variety is not prominently displayed, I don't buy.

This is the recipe I use. Skordalia is also made using bread as the base but I don't do that.

Potato Skordalia

5 cloves garlic
salt
2 baking potatoes - baked
1 – 2 tsp red wine vinegar
150 ml olive oil

Pound garlic & salt to a paste. Scoop out potato flesh, add garlic and vinegar. Gradually add oil until light and fluffy.

Serve with baked beetroot, fish.

Thanks for all the help, Janet

Let us know how you get on, Janet or Emma.

Once you've managed that, I reckon this is the next thing to try.

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I'd love to do this soon.

I love Aligot - and do it just occasionally in winter to serve with beef cheeks. Too wicked to do often. I promise myself that I will do a 'proper' cassoulet in winter too.

Haha, Griz. I'm truly Irish! I love mashed potatoes, and had a lovely time in Ireland having huge servings of delicious mash. That recipe looks gorgeous, but could I resist going back for seconds? Dangerous. Janet

I was reading something about skordalia the other day and it specifically mentioned using the potatoes while they were still hot, rather than letting them cool as that'll make the mash gluey...just another tip.

Cheers!