Older family members would fix this using a mortar and pestle
to first degrade the garlic with salt,
then add other ingredients to create the purée texture desired.
Today, I use a food processor which makes things a lot easier
and takes a lot less time! Skordalia (skorthalia)
can also be made with bread, but the potato recipe is more
versatile since it can double as garlic mashed potatoes.
Ingredients:
1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste)
1 cup of extra virgin olive oil
1/3 cup of good quality red or white wine vinegar
1 tablespoon of salt
1/2 teaspoon of freshly ground black pepper
Directions::
Add the salt to a large pot of water.
Peel the potatoes and boil in salted water
until well done (easily pierced with a fork). Drain.
Sprinkle the potatoes with pepper and mash.
In the blender bowl of the food processor,
purée the potatoes and garlic
until well mixed, about 30-45 seconds.
Still puréeing, slowly add the olive oil
and vinegar, alternating between them,
tasting as you go, until the mixture is smooth.
Skorthalia should be creamy and thick.
If it gets too thick, add a little cold water
(not more than 1/4 cup).
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