Skordalia Greek Potato and Garlic Dip • Unicorns in the Kitchen

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Peel and steam the potatoes in a pressure cooker for 15 minutes or for a longer time in a standard steamer. They must be melting. Place the potatoes in a large salad bowl and season them with salt. Mash them with the parsley and garlic while drizzling the lemon juice, vinegar, and then olive oil. Add the sugar and mix.

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Soak the bread (without the crust in water and vinegar) and then squeeze well. 5. Mix the bread with the walnuts and garlic mixture. Mix until smooth. 6. Add olive oil gradually in a steady stream until olive oil is absorbed. 7. Add a bit of red wine vinegar for taste.

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Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water. In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted.

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Bring salted water in a medium saucepan to a boil and cook potatoes until fork tender (5-6 minutes). Drain and mash in a medium bowl. In a blender add the olive oil, almonds, water, garlic and lemon juice. Puree until smooth and emulsified. Pour the almond mixture over the mashed potatoes and stir to incorporate.

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Reserve 1-2 cups of water before draining to use later as needed. Transfer the cooked potatoes back to the pot or to a large mixing bowl. Mash the potatoes with a potato masher or use a ricer for a smoother texture. Add the crushed garlic cloves to the mashed potatoes and mix well with a hand mixer.

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Dice them small and add them to a pot of cold water. Bring to a boil and drain potatoes when they are fork tender. Let them cool completely. While your potatoes are boiling, add all of the other ingredients to a food processor and puree for 30 seconds. Remove and place in a medium to large bowl.

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Guide for how to make Skordalia: Greek garlic dip (print-friendly option below) Prepare and cook potatoes. Peel and dice the potatoes and rinse under cool water. Add them to a saucepan and top with water (water should cover the potatoes by about 2 inches). Add a good pinch of kosher salt to the water.

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Instructions. Skin potatoes. Boil for 30min (until soft) in Sea salted water. Add garlic and olive oil to food processor, mix until smooth. Once potatoes are done, mash in bowl with fork. Add garlic and oil mix and lemon juice to mashed potatoes. Mix with fork until well blended and smooth. Sea salt and pepper to taste.

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Execution Method. TIP. While you are cooking, check off the steps you complete and follow the recipe without getting lost. Nutrition Facts Table. Greek potato garlic dip - Skordalia by Greek chef Akis Petretzikis. An authentic Greek recipe for a traditional Greek potato garlic mash called "Skordalia"!!

Skordalia Greek Potato and Garlic Dip • Unicorns in the Kitchen

Drain potatoes in colander, then rinse with hot running water for 30 seconds. Meanwhile, in a food processor, combine almonds, garlic, 2 tablespoons (30ml) cold water, and wine vinegar and/or lemon juice. Process until garlic and almonds are reduced to a paste. Season with salt. Spread potatoes in an even layer on a rimmed baking sheet and.

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Instructions. Pulse garlic together with half the olive oil in a small food processor or use a pestle and mortar to mash the garlic and then gradually add olive oil to it until it turns into a paste. Add potatoes to a small cooking pot and cover with water. Season with sea salt (or kosher salt).

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Instructions. Place the whole, unpeeled potatoes in a large pot of room temperature water, season generously with salt, and bring up to a boil. Cook until the potatoes are fork tender (about 20 minutes, depending on size). While the potatoes are cooking, combine the garlic, almonds and 1 tablespoon salt in a blender or food processor and blend.

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Remove the crusts from the bread and lightly soak in water. Squeeze excess water out from the bread. In a food processor, add bread, garlic, chopped walnuts, vinegar, and half the olive oil. With the food processor running, slowly add the remaining olive oil, and drizzle in the club soda until the mixture becomes smooth.

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Directions. Cook potatoes in salted boiling water until very tender, about 20 minutes. Drain, reserving 1 cup of cooking water. Place garlic cloves, parsley and lemon juice in food processor or mini chopper. Process until finely minced and smooth and paste like. Add olive oil, salt and pepper, and blend again to emulsify.

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Instructions. Peel the potatoes and cut them into cubes. Bring a pot of water to a boil, add 3/4 teaspoon salt and when the water is boiling, add in your potatoes. Reduce heat to medium. Boil your potatoes for approximately 15 minutes, until they are soft enough to be mashed.

Skordalia Greek Potato and Garlic Dip • Unicorns in the Kitchen

Step 1 In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and let cool. Step 2 Meanwhile, add walnuts.