Skordalia is a super garlicky potato dip or spread often served on Greek antipasto platters or as a condiment for grilled chicken, lamb or fish. Normally the recipe has 8 to 10 cloves of fresh garlic, but I tamed this one by using only one clove of fresh and a head of roasted. Gotta love garlic to love this!
1 head of garlic, top cut off about a half inch down, drizzled with a teaspoon of olive oil, placed on a piece of foil to cover and roasted in a 450F oven for 30 minutes.
1 clove of fresh garlic
1 room temperature egg
1/2 tsp salt
1/2 tsp dijon mustard
Juice of 1/2 lemon
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 heaping cups diced potatoes (I used Yukon Gold)
More lemon juice and salt for adjusting the finished product.
In the bowl of a mini processor, place the roasted garlic cloves, fresh garlic, egg salt, mustard and lemon juice and process until smooth.
Drizzle in the 2 oils utilizing the teeny holes on the lid of the machine while running until the mixture thickens. Refrigerate to thicken a bit more.
Meanwhile, boil the potatoes until tender, drain and put them through a ricer or mash them until smooth. Cool.
Combine your aioli(garlic mayo) with the potatoes. Add more lemon juice and salt to taste.