Garlic sauce (skorthalia in greek)

Garlic sauce (skorthalia)

Ingredients

600 g. potatoes

100 g. olive oil

5 cloves garlic

Salt to taste

2 TB of vinegar

Instructions

Peel the garlic and cut it in small pieces.

Peel the potatoes and wash them.

Put 1/2 liter of water in a small pot and place it over medium heat.

Cut the potatoes into pieces the size of a walnut.

Once the water boils, put in the pieces of the potatoes.

Water should be enough to cover them.

If it isn’t, add boiling water until it does.

Let the potatoes boil until they soften completely.

Remove the pot from the heat and leave it to cool.

Put in the blender the oil, the garlic and the vinegar.

Beat them for 2 min.

With a slotted ladle take half of the boiled potatoes and put them in the blender.

Take half a cup of stock from the pot in which you boiled the potatoes.  

Put some salt and the stock in the blender.

Beat them all together for a while.

Open the blender, look at the potatoes and try them.

If they are too thick, add more stock in the blender and beat for a little longer.

Put in the blender the remaining potatoes. Add 1/2 a cup if stock, some salt and beat again.

Try them again and if necessary correct seasoning.

You can serve garlic sauce with beets, with spotted dogfish and hake.