Skorthalia - Vampires Beware!!!

As my self proclaimed Greek week continues, I would like to touch upon a dish that is near and dear to my heart, in more ways that one. I am speaking of a dish that doesn't seem to get as much praise as Hummus or Tabbouleh.

Maybe the reason for its obscurity is that it has the potential to peel paint off of walls as well as kill all plant life in a 3 block radius... I am speaking of Skorthalia (skordalia). A delightful Mediterranean dip consisting of Potato, lemon and garlic... Lots and LOTS of garlic. And while garlic lowers your blood pressure and thusly is good for your heart as well as assisting in battling harmful bacteria, your co-workers will, more than likely, not be amused, I am sure. But look at it this way, after a healthy bowlful of this stuff, you could walk right in to Dracula's castle and be perfectly safe...

Skorthalia

1 lbs of Russet potatoes Boiled and mashed or riced
6-8 cloves of garlic (crushed)
1 1/2 tsp Salt
1/2 tsp Ground white pepper
3 TB Lemon juice
2 tsp White Wine or Champagne Vinegar
1/2 - 3/4 cup Light Olive oil (Although I prefer the flavor of Kalamata Olive oil)

Puree garlic and salt together in a mortar and pestel or a food processor.

When potatoes are cool, put them through a food mill or a potato ricer (I prefer the ricer, I like the texture better than the food mill)

Scoop the Garlic puree into a bowl and add white pepper, lemon juice and vinegar stirring to combine.

Add potatoes and stir with a spatula or fork until incorporated and the potatoes are equally damp throughout.

While stirring with a fork, slowly pour in the olive oil.
If mixture seems a little dry, add a little more olive oil.

Serve cold or at room temperature, drizzled with a little more olive oil and garnished with a few Kalamata Olives and a side of warmed wedges of Flat Bread.

Mangia!!
~~