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A Different Way To Make Skordalia (Zero Waste)

Happy mid-week to you! I have a new way to make skordalia (Greek garlic mashed potatoes) and it is a NO waste recipe. The method is simple utilizing the mortar and pestle. I leave the skins on the potatoes because I don’t like wasting any food, and the texture is really nice too.

The end result is simply delicious with a very flavorful dish. You can pair this with fish, grilled vegetables, or enjoy it as a dip.

**I am adding this Greek-style mash to my super bowl recipes! 

A Different Way To Make Skordalia (Zero Waste)



  1. Prepare the potatoes by washing the skins and cutting them into cubes. Place them in salted boiling water. Once boiled, drain water and let cool. (Make sure they are “fork tender”)
  2. In the mortar & pestle add the garlic cloves, salt, pepper, herbs, lemon juice, and olive oil. Mix until you form a wet paste.
  3. Add the cooked potatoes to the mix, and mash with the pestle.  Chill the skordalia for a few hours so that the flavors combine.
  4. When ready to serve, drizzle a tablespoon of olive oil and serve with fresh dill and Kalamata olives.

Kali Orexi!





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