Skordalia is a garlic lover's dream. Traditional skordalia is either made with stale bread or potatoes, or sometimes a mixture of both. This skordalia recipe calls for potatoes and is wonderful served alongside beetroot and fried fish. It can also be served as a dip as part of a meze spread.
You can try to reduce the amount of olive oil to approximately 150ml, if desired.
A dry, floury potato will work best.
I could of been in Greece the flavours took me back. I did 50/50 mince lamb & beef. It was heaven. - 19 Aug 2014