Skordalia (Greek Garlic Potato Dip-Side)

Ingredients

• •2 lb russet potatoes, peeled and cubed
• •4 cloves garlic, minced
• •1/2 cup olive oil
• •1/4 cup fresh lemon juice
• •1 tsp salt

Directions

1. 1Boil the potatoes in salted water for 18–20 minutes until very tender.
2. 2Drain thoroughly and let steam dry for 2 minutes.
3. 3Mash the potatoes until smooth.
4. 4Stir garlic and lemon juice into the warm potatoes.
5. 5Slowly beat in olive oil until creamy.
6. 6Taste for salt and serve warm or room temperature.

💡 Let the potatoes steam dry before mashing so the skordalia absorbs olive oil without becoming watery.

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