-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dip
- Allergens:potatoes,garlic,olive oil
- Seasons:All
- Cuisines:
- Courses:snacks,dinner,dairyfree,condiments
Recipe Description
A creamy and zesty Greek classic, this vegan Skordalia is made from velvety mashed potatoes blended with intense garlic and rich olive oil, delivering the perfect balance of flavor and smoothness. Enjoy it as a dip, spread, or even a unique appetizer.
Ingredients
- 4 large potatoes, peeled and quartered
- 10 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- 1/4 cup almond milk (optional for creaminess)
Steps:
- Boil the potatoes in salted water until tender, about 20-25 minutes.
- While the potatoes are boiling, blend the minced garlic, olive oil, lemon juice, and salt in a blender until smooth.
- Drain the potatoes and return them to the pot. Mash them to your desired consistency.
- Gradually add the garlic-oil mixture to the mashed potatoes, mixing thoroughly. Adjust the seasoning if necessary.
- If the skordia is too thick, add almond milk to reach your preferred creaminess.
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Condiments, Cuisines, Dairy-Free, Dinner, Easter, Fall, Game Night, Greek, Snacks, Spring, Summer, Winter | No Comments » on Greek Skordalia