Poppyseed Skordalia (potato dip)
  • 300 g | 10.6 oz potato, peeled and cubed medium (low carb or Coliban)
  • 2-4 cloves of garlic, peeled
  • 10 g | 0.3 olive oil
  • 10 g | 0.3 oz lemon juice
  • 1 egg yolk
  • 1 tbsp poppyseeds
  • ½ tsp salt
  1. Weigh in 400 g or 14.1 oz water into mixer bowl, insert simmering basket with potato inside and cook for 15 min/steaming temperature/speed 3 or until potato is cooked. Discard steaming water.
  2. Allow potato to cool, I like to soak them in cold water to speed up the process.
  3. Add garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once.
  4. Add cooled potatoes to mixer bowl, mash for 15 sec/speed 4/MC on.
  5. Add remaining ingredients and blend for 20 sec/speed 4/MC on.
  6. Serve or store in an airtight container for up to 3 days in the fridge.
Bellini Users

Use your sharp blade for this recipe.

At step 1 use ST temp if using an Intelli and 120-130 degrees if using a Supercook.
At step 3 increase chopping time if required.
At step 5 add on blending time if required.
Recipe by skinnymixers at https://skinnymixers.com.au/skinnymixers-poppyseed-skordalia-potato-dip/