σκορδαλιά
Once the potatoes are ready, drain the water and add some of the potatoes to the food processor along with a tablespoon of olive oil, two tablespoons of the fish stock and the juice from the lemon. Blend until the potatoes, oil, stock, lemon juice, and garlic form a thick paste. Repeat the blending process with the remaining potatoes, stock, and olive oil until all the ingredients are combined.
Using your mortar and pestle and the garlic with a little sea salt and pound into a thick creamy paste. Once the potatoes are ready, drain the water and then add the potatoes, a little at a time with a tablespoon of olive oil, two tablespoons of the fish stock and the juice from the lemon. Blend until the potatoes, oil, stock, lemon juice, and garlic form a thick paste. Repeat the blending process with the remaining potatoes, stock, and olive oil until all the ingredients are combined.
While skordalia makes a great meze, it is more traditionally served as a main meal, family style, in a large bowl in the center of the table along with the fried salt cod.