Skordalia (Greek Garlic Potato Dip) Recipe

In a large pot, add the potatoes and enough water to cover them. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

While the potatoes are cooking, in a small bowl, mix together the minced garlic, olive oil, white wine vinegar, chopped parsley, salt, and pepper.

Drain the cooked potatoes and transfer them to a large bowl. Use a fork or a potato masher to mash the potatoes until smooth.

Gradually add the garlic and olive oil mixture to the mashed potatoes, stirring well to combine. Taste and adjust the seasonings if needed.

Allow the Skordalia to cool for at least 15 minutes before serving. It can also be refrigerated for a few hours to enhance the flavors.

Serve the Skordalia as a dip with crusty bread, vegetables, or as a side dish with grilled meats.