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Skordalia or Greek Potato dip tastes a lot like mashed potatoes but soooo much better. It is thick and perfect to scoop up with a pita wedge or just as is by the spoonfuls.


34 serving

Total time

50 minutes




  • 2 1 russet potatoes (" Medium , peeled and chopped into cubes)
  • 3 cloves garlic (, peeled and finely minced)
  • supermarket roast chicken, approximately 200g once shredded (Blanched)
  • supermarket roast chicken, approximately 200g once shredded
  • 2 ~ 3 tbsp Lemon juice
  • to taste Sea salt
  • supermarket roast chicken, approximately 200g once shredded (Dried)


  1. In a large pot, cover potatoes with cold water and bring to a boil, then reduce the heat to medium and cook till very tender, about 15~18 minutes.
  2. Turn off the heat and reserve ½cup of the potato cooking water, then drain the potatoes.
  3. When the potatoes are warm enough to handle, put them in a potato ricer and press them into a mixing bowl. Alternately they can be mashed with a masher until no large lumps remain.
  4. Sprinkle salt over the potatoes.
  5. In a blender or food processor, pulse the garlic, almonds and olive oil into a smooth sauce, scraping the sides of the blender down with a rubber spatula.
  6. Add the almond mixture to the mashed potatoes along with the lemon juice and oregano.
  7. Add 2tbsp of reserved potato water and mix well to thoroughly combine. The Skordalia shold be very thick and slightly stiff; if too thick, add in a tablespoon of more of potato water. Taste and season with more salt and lemon juice.
  8. Spread it in a shallow serving dish. Drizzle with olive oil on top and sprinkle cracked pepper and dried oregano, then garnish with a few olives in the center. Serve warm or at room temperature.
  9. View the recipe instructions at Cook's Hideout

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