👨‍🍳 Instructions

1. 1

   Place the peeled and chunked potatoes in a medium saucepan. Cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat to maintain a steady simmer. Cook for 20-25 minutes, or until the potatoes are very tender when pierced with a fork. They should be easily mashable.

   ⏱️ 20-25 minutes
2. 2

   While the potatoes are boiling, prepare the garlic. In a mortar and pestle, combine the chopped garlic and the 1/2 tsp of fine sea salt. Pound vigorously until a smooth paste forms. Alternatively, mince the garlic very finely and mash it with the salt on a cutting board using the side of your knife.

   ⏱️ 5 minutes
3. 3

   Once the potatoes are tender, drain them thoroughly in a colander. Return the hot, drained potatoes to the warm saucepan or a large bowl. Immediately add the prepared garlic paste to the hot potatoes.

   ⏱️ 2 minutes
4. 4

   Begin mashing the potatoes and garlic together. Use a potato masher, a sturdy fork, or a ricer for a smoother texture. As you mash, gradually start to drizzle in the extra virgin olive oil in a slow, steady stream. Continue mashing and incorporating the oil until the mixture begins to emulsify and become creamy.

   ⏱️ 5-7 minutes
5. 5

   Add the fresh lemon juice and the white wine vinegar (if using). Continue to mash and mix until thoroughly combined. The Skordalia should be thick but smooth. If it's too stiff, gradually add cold water, one tablespoon at a time, while mixing, until you reach your desired consistency. Taste and adjust seasoning with more salt, lemon juice, or garlic if desired.

   ⏱️ 3-5 minutes
6. 6

   Transfer the Skordalia to a serving bowl. Smooth the top and create a swirl pattern with the back of a spoon. Drizzle generously with extra virgin olive oil just before serving. Serve at room temperature or chilled.

   ⏱️ 1 minute