Skordalia (Garlic Potato Dip)



A robust potato garlic dip.


2 1/2 cups olive oil
2/3 cup white vinegar
1/2 cup water
5 cups mashed potatoes (about 3 pounds)
2 heads garlic, crushed
1 tbsp. salt


Clean and mash garlic heads (yes, it’s about 24 cloves) with the tbsp. of salt, until thin and smooth. Cook and mash potatoes until smooth and fluffy. Add the garlic mix while beating. Add olive oil slowly, til absorbed while mixing. Add vinegar, also while mixing. Salt to taste, then beat for about ten minutes until pasty. Add water if needed, 1/3 cup at a time. Serve with bread, zucchini or beets.