Skorthalia - Greek Garlic Potato Spread
1 and 1/2 lb. russet potatoes (3-4 med. large)
6-10 cloves garlic, peeled
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Peel the potatoes and chop them into large chunks. Boil them until they can be easily pierced.
Meanwhile, prepare the garlic (10 cloves is a lot of peeling!) If you don't have a garlic press, mince the garlic.
Drain the potatoes and mash them slightly in the pot. Transfer the potatoes to a food processor. Add the minced or pressed garlic and the salt. Whizz the potato mixture just to combine. Then add half the vinegar and half the olive oil. Process for a few seconds, then add the remaining oil and vinegar, along with the ground pepper. Puree one more time for good measure.
You should have a fairly smooth mixture with a texture reminiscent of mashed potatoes. If necessary, add more olive oil and vinegar to moisten, but be cautious.
Serve this dip warm or at room temperature with fresh pita bread. Yum!