Skorthalia

Skorthalia

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

There are as many variations of skorthalia as there are housewives in Greece. Some women like to add ground almonds or breadcrumbs to the mix, but basically it is a very garlicky potato purée, which can be liquid enough to serve as a sauce or thick enough to serve as a vegetable accompaniment. There is even a famous Greek song that goes, ‘I will fry you fish with beetroot and skorthalia’ – a true declaration of love!

Ingredients

Quantity Ingredient
4 large waxy potatoes, peeled and cubed
10 garlic cloves
1/2 teaspoon salt
190ml extra virgin olive oil
freshly ground black pepper

Method

  1. Place the potatoes and garlic in a large saucepan. Add the salt and enough cold water just to cover. Bring to the boil, then simmer for about 15 until the potatoes are soft and beginning to break up.
  2. Drain, keeping back a little of the cooking water with the potatoes. Mash the potatoes by hand, gradually beating in the oil. Don’t be tempted to use a mixer for this or the potatoes will be gluey. Taste and adjust the seasoning to your liking.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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