SKORDALIA (Greek Garlic Mashed Potatoes)

SKORDALIA (Greek Garlic Mashed Potatoes)


SKORDALIA (Greek Garlic Mashed Potatoes)
Cook Time
15 mins
Total Time
15 mins

This is my absolute favorite recipe for mashed potatoes. In fact, lately, this is the only way I am making mashed potatoes. It's garlicky, finger-licking, olive oil rich and can be made in advance since it's best served at room temperature.  Organic russet potatoes are ideal for mashed potatoes recipes due to their high starch content and light, mealy texture.  They fall apart easily while cooking and whip up fluffy and light.  Putting boiled potatoes in the oven for a couple of minutes reduces water content and allows for a better extra virgin olive oil absorption in this recipe.

Olive oil is rich in healthy monounsaturated fats, large amounts of antioxidants and anti-inflammatory properties.  When choosing olive oil, always opt for extra virgin form because it retains natural phenols (antioxidants) and other active compounds since its minimally processed. 

Raw garlic is a great source of many vitamins and nutrients and is known for it's healing properties.  Most of it's health benefits are caused by sulfur compound formed when garlic is chewed, crushed or chopped. 

Course: Side Dish
Cuisine: Mediterranean
Servings: 6
Calories: 332 kcal
  • 5 potatoes peeled and cut into pieces
  • 6 cloves garlic chopped
  • 1.5 cup almond flour
  • 2 cups olive oil extra virgin
  • 1/2 lemon juiced
  • salt, pepper to taste
  • 2 TBS parsley
  1. Preheat the oven to 350° F.

  2. Place a pot filled with water over high heat, season it with salt and bring to a boil.

  3. Chop potatoes into pieces, add them to a pot of boiling water and cook until they soften and can be easily pierced with a fork. (the smaller the pieces, the less time it will take for them to cook)

  4. Add garlic, 1 cup of olive oil. lemon juice, salt and pepper to a food processor and puree into paste. 

  5. Add almond flour to a garlic paste and mix well.

  6. Drain the potatoes and spread in an even layer on a baking sheet. Put the baking sheet with the potatoes into the oven for 5 minutes or until extra moisture has evaporated and the surface of the potatoes is dry.

  7. Add the potatoes to a large mixing bowl and mash well with a potato masher.

  8. Stir in garlic-almond mixture and the rest of olive oil to the mashed potatoes until fully incorporated and smooth. 

  9. Season to taste and garnish with chopped parsley. Drizzle with olive oil.

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