Greek Idaho® Potato Garlic Spread (Skordalia)


  • 1 pound Idaho® potatoes peeled, quartered
  • 5 garlic cloves, mashed to a paste
  • ¼ cup white wine vinegar
  • 2 ¼ tablespoons extra‐virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon crushed black peppercorns


  1. Simmer the potatoes in water until tender.
  2. Drain and place back in pan off the heat to let dry.
  3. Puree the hot potatoes using a ricer, food mill or a potato masher.
  4. Beat the garlic, vinegar, oil, salt, and pepper into the potatoes until completely incorporated.
  5. Adjust the flavor with olive oil, vinegar, salt or pepper.
  6. Serve with bread, crackers or vegetables.


Tip: This can be made and refrigerated the night before a party. Bring to room temperature before serving.
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Yield: 20 appetizers

Mary Papoulias
Food Blogger
California Greek Girl

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