Yukon Gold or Russet Potatoes
Per Potato:
1 teaspoon minced garlic (or field garlic, Allium vineale)
1-2 tablespoons potato cooking water
1 teaspoon lemon juice or vinegar
2 tablespoons extra-virgin olive oil
Salt to taste
1. Peel the potatoes and cut them into chunks. Place the chunks in a pot, cover with ample water (about two inches more than just covering). Boil the potatoes until cooked through. They should be soft enough that they fall apart when poked with a fork.
2. Use a slotted spoon to transfer the potatoes to a large bowl. Add the other ingredients, starting with 1 tablespoon of the cooking water per potato. Mash with a potato masher, adding more cooking water if a thinner consistency is desired. Let cool to room temperature. Serve with crackers or crudites.
3. Skordalia will keep, covered, in the refrigerator for up to a week.
Be sure to let it come to room temperature before serving.
