Skordalia, potato-garlic spread

[embee]

As requested by Daniel here is my old tried and true recipe for Skordalia
Skordalia, a Greek garlic spread adapted from Greek Cooking For Pleasure by Tess Mallos

Yield: 2 cups

5-6 cloves garlic
1/2 - 3/4 teaspoon salt
1 cup unseasoned mashed potatoes(baking type)
2 slices stale white bread with crusts cut off [sourdough is fabulous for this]
1/4 cup olive oil
1 Tablespoon lemon juice
1 tablespoon vinegar
ground pepper to taste
May need some of the potato cooking water to thin to a spreadable consistency.

Soak crustless bread in cold water. Remove and squeeze dry.

Combine garlic, salt, pepper, bread, lemon juice and vinegar in a food processor. Blend until smooth. Add potatoes and oil. Process in short bursts until just mixed. Do not over process the potatoes or you'll get a glue like mess!

Refrigerate before serving.

[Sharla]

Sounds interesting. Can I ask what you typically eat with this?  What are you spreading it on? 

[Looser]

Sounds yummy, Embee! Bet this would be super on steamed broccoli & spread on toasted pita chips or melba toast.

[embee]

My current batch I've eaten on cooked greens which is to die for. It is wonderful spread on bread or crackers. I've had it tossed with noodles, thinned with salad dressing on lettuce. As a pesto base it is good too. Spread on tomato sandwiches.

You do have to really like garlic to enjoy this though 

[Looser]

Was reading my Fannie Farmer (facsimile) t'other night, Martha, & came across a potato mayonaise recipe. Sounds similar to your Skordalia, but no garlic--uses mustard along with the rest of your ingredients.

When I get a chance, I'll post the recipe...