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Categories:Viewed: 82 - Published at: 7 years ago
Ingredients
- 750 g potatoes
- 12 garlic cloves, minced
- 1 cup extra virgin olive oil
- 13 cup white wine vinegar
- 1 tablespoon salt
- 12 teaspoon fresh ground black pepper
Method
- Add the salt to a large pot of water.
- Peel the potatoes and boil in salted water until well done.
- Drain.
- Sprinkle the potatoes with pepper and mash.
- 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.
- Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.
- Skorthalia should be creamy and thick.
- If it gets too thick, add a little cold water (not more than 1/4 cup).
