Skorthalia

1. 1

   Add the salt to a large pot of water.

2. 2

   Peel the potatoes and boil in salted water until well done.

3. 3

   Drain.

4. 4

   Sprinkle the potatoes with pepper and mash.

5. 5

   In the blender bowl of the food processor (or with a hand mixer), puree the potatoes and garlic until well mixed, about 30-45 seconds.

6. 6

   Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.

7. 7

   Skorthalia should be creamy and thick.

8. 8

   If it gets too thick, add a little cold water (not more than 1/4 cup).

No additional tips available.