Skordalia

This is a very fine Greek side dish popular with those who love garlic. Skordalia has a very strong garlic flavor and more or less garlic can be used according to personal taste.

3 1/2 pounds of potatoes, washed and unpeeled
2 large heads of garlic, about 1 1/2 ounces each, cloves peeled and crushed
Salt to taste
The juice from 4 lemons
1 1/2 cups of extra-virgin olive oil

Boil the unpeeled potatoes is salted water.

Put the crushed garlic in a large bowl.

When the potatoes are tender, drain, and carefully peel them. Careful, they will be hot.

Place the hot, peeled potatoes in the bowl with the garlic.

Add a pinch of salt to the potatoes and garlic.

Use a mixer to reduce the potatoes and garlic to a pulp.

Alternating, add the lemon juice and the oil, a little at a time, blending as you do.

When all the juice and oil have been added, continue to process until the mixture is smooth.

Place the finished smooth mixture in a clean bowl. Garnish by pouring a little extra-virgin over the top of the mixture.

You can also sprinkle a little minced parsley over the finished skordalia.

Serve with raw and/or blanched vegetables and breads.