Saturday, March 15, 2014


For the potato cakes recipe, I made quite a lot of mashed potatoes. I really did. Bunches and bunches. I really like mashed potatoes, but this was going a bit far...

I made a bunch of potato cakes. We ate those. I served them with my last chicken post. We ate that. But I still had about 4 cups of mashed potatoes left over. What was I supposed to do with that?!

Ah. The internet. Thank you internet.

Skordalia. A Greek dip made with loads of garlic, and mostly, potatoes. Oh, and a TON of olive oil. What could be more perfect? Oh, if you don't have Garlic Olive Oil, I would suggest using Greek Olive Oil, like our Salonika, and 3-4 extra garlic cloves. Or more. This is a garlic dip after all. One recipe I saw called for 16 cloves. That may be too much. Use your own best judgement there.

As I already had the mashed potatoes, I didn't have to go through the trouble of cooking more, but here is the full recipe, because, unlike me, you do not have an insane amount of mashed potatoes in your fridge. Unless you do, then we can be best friends.


1 lb russet potatoes
2-6 cloves garlic
3/4 cup Garlic Olive Oil
Salt and pepper
1-2 tbsp fresh lemon juice
crushed and toasted walnuts or almonds, optional
fresh herbs to toss in, not traditional, but awesome

Boil the potatoes in their skins in salted water until they are cooked through. You should be able to slide a knife or fork into them with no resistance.

Mash them really finely. They should be very smooth.

Crush the garlic and salt together and mix into the potatoes. Beat in the olive oil and the lemon juice. The mixture should be as thin, or a little thinner than hummus. Taste for salt and pepper.

Add the herbs and stir through if you are using them. And sprinkle with nuts, if you are using those. (I did not)

Serve with chips, veggies, a spoon...

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