Place potatoes into a medium saucepan and cover with cold water, add the salt. Bring to the boil, lower the heat and simmer until tender when pierced with a skewer.
Meanwhile, place garlic, olive oil and lemon juice into a small bowl and blend until smooth with a hand blender.
Strain the potatoes, reserving a cup of the cooking water.
Return the potatoes to the saucepan and place over medium heat, allowing the potatoes to
steam and dry.
Mash the potatoes with a masher or pass through a mouli.
Stir the olive oil mix through the potatoes with a wooden spoon and beat until smooth, adding reserved cooking water if required. Season to taste with salt & white pepper.
Serve skordalia spread on a plate sprinkled liberally with zaatar, drizzled with olive oil with crunchy vegetables alongside to dip with.
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