Skordalia (Greek dip made with mashed potatoes and garlic)

Ingredients:

• 2 brushed russet potatoes (about 450 g)
• Salt as needed plus 1 tbsp and 1 tsp.
• 8 medium cloves of garlic, minced
• 3/4 cup blanched whole almonds
• 1/2 cup olive oil
• 1/2 cup water
• 5 tablespoons squeezed lemon juice
• 3 tablespoons white wine vinegar
• Ground black pepper

Preparation:

1. Place the potatoes in a medium saucepan, cover with cold water to a level of 2 inches (5 cm) above the potatoes, and season generously with salt. Bring to a boil over high heat, reduce the heat to maintain a gentle simmer, and cook until tender, about 30 minutes, or until the potatoes are well-cooked. Drain and let cool slightly.
   
   Peel and discard the skins from the potatoes. Roughly chop the potatoes and press them through a fine-mesh sieve or potato masher into a medium bowl to create a puree.
2. Meanwhile, on a cutting board, lightly sprinkle the garlic with a large pinch of salt and mash it into a fine paste with the side of a knife.
   
   In a food processor, combine the garlic, almonds, and oil and process until a paste forms. Mix the oil mixture thoroughly with the potatoes, then add a tablespoon and a teaspoon of salt, water, lemon juice, and vinegar, seasoning with salt and pepper to taste. Serve.
   Exit: 3 tbsp.