Skorthalia
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2-3 cups
ingredients
- 750 g potatoes
- 12 garlic cloves, minced
- 1 cup extra virgin olive oil
- 1⁄3 cup white wine vinegar
- 1 tablespoon salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done. Drain.
- Sprinkle the potatoes with pepper and mash.
- In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds.
- Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.
- Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making