Greek-Style Garlic Potato Dip [Skordalia]
From:	Pamela, Ohio, USA
Comments:	Skordo is Greek for garlic; it can be served as a dip along with pita bread, chips or raw vegetables. Skordalia is a classic Greek sauce, served with fried eggplant or zucchini, fish or hard cooked eggs. Some versions are made with stale bread, others with potatoes; much of the oil into the traditional recipe has been replaced with chicken or vegetable stock.
Servings:	8 to 10
Ingredients	Preparation
2 medium baking peeled potatoes, quartered Cold water 6 to 8 cloves garlic, minced Salt, to taste Freshly ground black pepper 2 tablespoons [30 mL] freshly squeezed lemon juice, or to taste 2 tablespoons [30 mL] extra virgin olive oil 3 to 4 tablespoons [45 to 60 mL] chicken or vegetable broth 3 tablespoons [45 mL] freshly chopped parsley [preferably flat-leaf parsley]	Arrange peeled potato pieces into a saucepan; completely cover with cold water and bring to a boil. Lower heat to simmer; simmer potatoes until really soft, for approximately 10 minutes. Drain well into a colander. Return potatoes to the saucepan; set over low heat for 2 minutes, to dry-out the potatoes, shaking saucepan so that potatoes dry evenly and do not stick. Into a mixing bowl, using the back of a wooden spoon, mash minced garlic, sprinkled with a little salt and pepper, into a paste. Add potatoes; mash with a potato masher or press through a ricer. Using a wooden spoon, beat in lemon juice, olive oil and enough broth to get a light, creamy puree. Check for salt and lemon juice. This dip should be highly seasoned. Sprinkle dip with freshly chopped parsley and serve.