Potato and Garlic Spread (Skordalia) - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

This thick, creamy garlicky spread is served all over Greece as a popular meze with pita bread, although you can also serve it in the summer with a bowl of raw baby carrots. This unique combination of stale bread, almonds, and potato provides insight into the “waste not, want not” mentality of the frugal Greek home cook.

[Credit: ©iStockphoto.com/tolisma]
Credit: ©iStockphoto.com/tolisma

Preparation time: 30 minutes

Yield: About 2 cups

2 cups cubed day-old Italian bread

1⁄3 cup ground blanched almonds

4 cloves garlic

3 tablespoons freshly squeezed lemon juice

1⁄2 cup extra-virgin olive oil

1 medium potato, boiled, peeled, diced, and mashed

Salt and pepper to taste

Pita bread

  1. Moisten the bread with a small amount of water until it’s moist but not sopping wet. Gently press on the bread to squeeze out excess water.

  2. Place the moistened bread, almonds, garlic, and lemon juice in the bowl of a food processor. Process until smooth.

  3. With the food processor running, add the oil through the feed tube. Process until thick and smooth.

  4. Scrape the mixture into a mixing bowl. Fold in the mashed potato. Season with salt and pepper and serve with warm pita bread.