Skordalia

Last week my son Patrick, his beautiful wife Vanessa, and their son Jakob treated me to lunch at a local Greek restaurant. Since then I have been craving Greek food, particularly skordalia, a scrumptious dip consisting of potato puree with garlic and hints of lemon. The only thing that would make this appetizer better is to be able to share it with Patrick, Vanessa and Jakob.

                                                                Skordalia 
                                                            Adapted from
                                                             Mediteranean          
                                                                  Cooking

Ingredients
3 medium potatoes (about 1 pound), unpeeled
3 cloves garlic
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup milk

Directions

Boil, steam or microwave potatoes until tender. Drain.

Meanwhile, pound garlic and salt in a mortar and pestle until smooth, or, chop the garlic and salt together on a board and use the flat side of the knife blade to press garlic into a paste.

When potatoes are cool enough to handle, halve and spoon out flesh. Push flesh through sieve into large bowl. Whisk in oil, juice and garlic mixture then milk. Season with salt and white pepper. Serve with pita bread.

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