Potato Skordalia (Greek Style Mashed Potatoes)
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Servings: 4
Total Time: 30 minutes
Ingredients
2 pounds russet potatoes, peeled and cut into 1-inch pieces
6 to 8 medium garlic cloves, minced
3 TBSP freshly squeezed lemon juice
kosher salt
1/2 cup olive oil
Directions
1. Add the potatoes to a large pot and cover with cold water, add 1/2 tsp kosher salt and bring to a boil. Cook until potatoes are tender about 15 minutes.
2. Drain potatoes and place in a large bowl, set aside.
3. In a separate bowl mix the minced garlic, lemon juice, 1 tsp kosher salt, and oil together.
4. Mash the potatoes with a potato masher while adding the oil mixture little by little until the potatoes are lump free and have absorbed all the oil.
2. Drain potatoes and place in a large bowl, set aside.
3. In a separate bowl mix the minced garlic, lemon juice, 1 tsp kosher salt, and oil together.
4. Mash the potatoes with a potato masher while adding the oil mixture little by little until the potatoes are lump free and have absorbed all the oil.
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