Σκορδαλιά
Get the recipe with exact measurements on my website:
http://www.dimitrasdishes.com/blogrecipes/skordalia-garlicky-lemony-mashed-potatoes
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Video Produced by:
ITH Productions
Camera/Sound/Editing Robert M Reese
20 Comments
My best friend is a mashed potato fanatic and she will Love these!
You added some new tips here.
I got the whole clip repeated with no sound.
The video quality is so stunning! Great dish, too! Cheers and love <3
I discovered your cooking videos a week ago when looking for a good recipe for a roasted leg of lamb with Mediterranean flavors and since my family and I spent the last two summer vacations in Greece, it was only natural to give your recipe a go (it turned out AMAZING by the way). So far I have watched most of your videos and after the success of the roasted lamb, I made the chicken youvetsi which was an instant HIT with my kids and husband.
I just wanted to ask you if you are planing on making other main dishes such as pastitsio, moussaka, any dishes with fish, calamri, etc…You have a natural flair, keep up the great work!
Yum! Mashed potato lover here!
When we went to Hellas, they were serving this with sliced beets all over the place as they were in season.. sooooo good 🙂
Its Herbs not Urbs.
This looks very good. I like garlic and lemon in almost everything.
As always, I love your recipes!
Good with Greek bread and feta
Love your videos – I really think Greek food might be my thing, I'm definitely going to try this.
I was always taught its pronounced skor-da-yay
Hi Demitra. Can it be served with a tomato based meat? Like the chicken breast stuffed with spinach and feta in the tomato sauce? or is it better with like a dry meat? Say oven baked chicken or fried pork chops etc.
Don't forget the Bakalaro and beets
My favorite of all the dips. Amazing that one never see's it in supermarkets
The way you used your knife to crush the garlic…and your final presentation….do you have professional training? It's interesting, but I've seen so many versions of this dish you YouTube. Some are looser & are pureed smooth so it's more of a sauce/dip, others are wet but with a lot of texture. Some are made with bread, others with mashed potatoes. Some are very stiff, like yours, while others are very thin. But all look great, especially yours.
LOL doesn't want to wash things and yet she uses a juicer for lemons. Anyway no biggie. I make this dip with leftover mashed potatoes, so I don't need 2 do potatoes from scratch, roasted head of garlic, gives lovely smooth taste to the garlic. Opa! Goes great with Gemista
Looks great. I would add the lemon zest to really brighten.
I learnt that garlic technique watching Jacques Pepin back in the day…
The lady should have her own tv show.
My grandmother taught me to use a mortar and pestle to crush the ingredients together. We never served it as mashed potatoes, but as a sauce to put on fish. She was from Mytilini. I definitely will try this for mashed potatoes.