Skordalia (Garlic Potato)

  1 2/3 kg Potatoes                            6    Black olives
     90 g  Garlic heads                        3    Lemon slices
      4    Lemons                                   Sea salt to taste
    370 ml Olive oil                                Pinch of parsley

  This makes enough Skordalia for several meals. Skordalia is a tasty
  side dish. It can also be used as a relish. Keep it refrigerated.

  Boil the unpeeled potatoes in water (salted if required, but not
  necessary).

  Crush the garlic into a mixing bowl. Peel the potatoes, and add them
  to the bowl whilst they are still hot.

  Add a pinch of salt. Mix the garlic and potato mixture to a pulp;
  using a food processor or mixer.

  Alternately, add the lemon juice and olive oil gradually, until all
  the ingredients are blended into a smooth mixture.

  Put the mixture into a bowl, garnish with parsley, olives and the
  slices of lemon.

  Notes:

  The amount of garlic can be varied according to taste; like this it
  has a strong flavour.

  Skordalia can be surved as a cold side dish, with vegetables.