MASHED POTATO SKORDALIA

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Mashed Potato Skordalia image

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     leftovers     Potato     Walnut     Dip

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1/3 cup walnuts
1 cup mashed potatoes, room temperature
4 garlic cloves, finely grated
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons olive oil, plus more for drizzling
Kosher salt
1 tablespoon finely chopped chives
Pita chips and/or cucumber spears (for serving)

Steps:

  • Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
  • Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.

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