Mashed Potato Skordalia
A traditional Greek dish, like Skordalia, needs an authentic Greek Extra Virgin Olive Oil to match. This garlic infused dip is a great addition at any dinner party. The silky velvety texture of SkapEti runs through and brings it to life.
1/3 cup walnuts
1 cup mashed potatoes, room temperature
4 garlic cloves, finely grated
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons SkapEti Extra Virgin Olive oil, plus more for drizzling
Salt to season
1 tablespoon finely chopped chives
Pita chips and/or cucumber spears (for serving)
Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
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.