Know how to make Skordalia?

Question

A Greek spread.

Answer 1

INGREDIENTS

    * 3 tablespoons minced garlic.

    * 3 or 4 boiled potatoes, mashed. (or 6 slices white bread, crusts removed, soaked in 1/2 cup cold water and squeezed dry.)

    * 1 cup olive oil.

    * 1/3 cup white wine vinegar.

    * Salt and pepper to taste.

METHOD

(Hand method)

Combine garlic with mashed potatoes or bread in a mortar. Blend to form a soft paste. Add olive oil and vinegar alternately in very small amounts, stirring briskly. Add salt and pepper. Continue to whisk until sauce is thick.

(Blender or food processor method)

Place garlic and potatoes or bread in bowl and blend. Add olive oil and vinegar and continue to blend. If too thick, add 1/4 cup cold water. Add salt and pepper. Blend until creamy and thick.

Answer 2

5 medium sized Idaho potatoes

3 small lemons, juice of

25 cleaned garlic buttons (adjustable amounts)

1 cup Olive oil

1 heaping Tbsp table salt

1 cup potato stock (water that potatoes are boiled in)

Directions:

Boil potatoes with jackets in plain water (Removing jackets distorts taste of potato). While potatoes are boiling, clean garlic buttons and place in processor bowl along with salt. Pulse until finely chopped then with a spatula push garlic pieces down side of bowl to bottom. Juice the lemons and set aside.

When potatoes are done, peal each one and place in processor bowl. Cut each potato into 2 or 3 large chunks then add lemon juice, olive oil and potato stock. Pulsate in spurts until completely blended and creamy. Before pouring into serving dish, taste for maybe more salt, lemon juice or olive oil according to your taste. Allow sauce to rest at least 2 hours for flavors to blend.