Greek Garlic Potato Sauce -- Skordalia Recipe

Boil potatoes with jackets in plain water (Removing jackets distorts taste of potato). While potatoes are boiling, clean garlic buttons and place in processor bowl along with salt. Pulse until finely chopped then with a spatula push garlic pieces down side of bowl to bottom. Juice the lemons and set aside.

When potatoes are done, peal each one and place in processor bowl. Cut each potato into 2 or 3 large chunks then add lemon juice, olive oil and potato stock. Pulsate in spurts until completely blended and creamy. Before pouring into serving dish, taste for maybe more salt, lemon juice or olive oil according to your taste. Allow sauce to rest at least 2 hours for flavors to blend. Refrigeration is best with styles 2 and 3.

Traditionally, this sauce was made with a wooden mortar and pestle, however, today we have food processors which blend the ingredients faster and smoother. This recipe is for larger sized food processors although it can be made the other way if time and patience is permitted. It can be served with either fried or broiled fish and on vegetables like zucchini, squash and eggplant fried, broiled or boiled in plain salt water along with green beans and certain wild greens. The amount of garlic buttons can be regulated according to taste, either stronger or weaker. If you like garlic, you'll love this sauce.

Variations: 1. Add 1/4 cup white vinegar to basic recipe. 2. Corfu Style -- in place of potato stock, use 1 - 8 oz. plain yogurt. 3. Athenian Style -- in place of potato stock, use 1 - 8 oz. sour cream 4. In some parts of Greece, they use stale bread soaked in milk instead of potatoes and add 1 tsp. almond extract.