Idaho® Potato Skordalia


  • #3 Idaho Potatoes, boiled in their skins, until tender
  • 1 large head garlic, peeled
  • 1 cup extra-virgin olive oil
  • 4 oz capers, drained
  • Salt and pepper to taste


  1. Boil potatoes in their skins with salt and bay leaf, when tender enough for mashing, drain.
  2. Roast garlic clove in olive oil.
  3. In mixer with padded attachment, or by hand, mash potatoes together with roasted garlic, capers, and all of the olive oil.
  4. Add salt and pepper to taste
  5. This dish can be served hot as a side dish, or with the addition of a little more olive oil, room temperature, as a dip for crudités.
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Yield: Serves 4

Katherine August

Chicago, IL

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