Skordalia: Greek Potato Hummus

  •  1 Lb. Yukon Gold Potatoes-peeled, cut into 1” pieces
  • 6  Garlic Cloves-crushed
  • 1  Lemon-juiced
  • ¾ Cup Extra Virgin Olive Oil
  • To Taste Salt and Black Pepper
 Place the potatoes in a pot, add enough cold water to barely cover the potatoes. Bring to a boil and cook until very tender. Drain and mash, let cool to room temperature.
Place the potatoes, garlic, lemon and olive oil in a food processor. Process until very smooth. Thin the consistency with water as needed to make a dip consistency. Season to taste with salt and pepper.
Serve with pita chips, fresh vegetables or use as a sandwich spread.
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