Mashed Potato Skordalia
A creamy Greek-style dip made with mashed potatoes, walnuts, and garlic, brightened with lemon and finished with olive oil and chives. Perfect for serving with pita chips and cucumber spears.
4 servings
10 min
Ingredients
- •⅓ cup walnuts
- •1 cup mashed potatoes, room temperature
- •4 cloves garlic cloves
- •1 teaspoon lemon zest
- •2 tablespoons lemon juice
- •3 tablespoons olive oil
- •to taste Kosher salt
- •1 tablespoon chives
- •for serving pita chips and cucumber spears
Cooking Instructions
- 1.
Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
5 min
- 2.
Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.
5 min
