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)
- 8 gold potatoes halved with skin on (see notes)
- 3 cloves of garlic (you can add more for stronger garlicky flavor)
- 1/2 cup of olive oil (reserve some to serve)
- Pinch of sea salt
- Pinch of Black pepper
- A handful of fresh dill
- a handful of fresh oregano
- 1 lemon (reserve the juice)
- 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”)
- In the mortar & pestle add the garlic cloves, salt, pepper, herbs, lemon juice, and olive oil. Mix until you form a wet paste.
- Add the cooked potatoes to the mix, and mash with the pestle. Chill the skordalia for a few hours so that the flavors combine.
- When ready to serve, drizzle a tablespoon of olive oil and serve with fresh dill and Kalamata olives.
- You can use gold potatoes, russet, or even baby creamer potatoes. I like the mix of gold with creamers.
- Any herbs really work lovely with this especially dill, oregano, and thyme.
- If you don’t have lemon, use vinegar.
- If you want to remove the skins, that is fine. I like to use them for texture and 0 waste.