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- 1/3 cup walnuts

- 1 cup mashed potatoes, room temperature

- 4 garlic cloves, finely grated

- 1 teaspoon finely grated lemon zest

- 2 tablespoons fresh lemon juice

- 3 tablespoons olive oil, plus more for drizzling

- Kosher salt

- 1 tablespoon finely chopped chives



1) Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.  

2) Mix mashed potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. 

3) Drizzle the skordalia with oil and top with chives and toasted walnuts. 

4) Optional: Serve with pita chips and cucumbers.