Greek traditional mashed potato with garlic sense

Greek traditional skordalia or aliada

Skordalia, also known as aliada, is a side dish that looks like mashed potatoes in Greek cuisine which is made by mixing melted garlic with a thick base which can be mashed potatoes, walnuts, almonds or wet stale bread – and adding oil at the end, to give the mixture a soft, creamy texture. Vinegar and lemon juice is often added.

Skordalia usually accompanies fried fish (mainly cod), fried vegetables (eggplants and zucchini), or boiled vegetables.

March 25 has been gastronomically combined with fried cod with skordalia. During Lent, the Church allowed believers to eat fish only twice, namely the Annunciation and Palm Sunday.


view also: Greek traditional fried cod with skordalia / Paradosiakos mpakaliaros skordalia

Ingredients

  • 6-7 medium potatoes
  • 3-5 cloves of garlic (as much as you want), graded
  • 1/2 medium lemon (juice)
  • 2-3 tbsp. vinegar
  • 1,5 cup olive oil or sunflower oil
  • salt

Method

  1. Clean, wash and cut the potatoes into four pieces each.
  2. Put them in a saucepan, add salt, cover them with water and from the time they boil, boil them for about 20 minutes, to soften.
  3. When your potatoes are ready, remove from heat, drain them and set aside for 3-5 minutes, to allow the most steam to evaporate (keep the broth).
  4. In a food processor add some of the potatoes, some of its broth (that you kept) and mash them very well and pure them on a bowl (continue with this step until potatoes are finished).
  5. In the bowl add the garlic (graded), take a wooden spoon and mix well.
  6. Add lemon juice, vinegar and stir.
  7. Add slowly the olive oil and stir very well.
  8. Taste and add some more if the ingredients, if you want, and leave to cool.
Tips:

Keep in mind that the more time goes by, the garlic smell becomes stronger and the skordalia puree becomes thicker and stiffer.

Cover well and you can keep it refrigerated for several days.