Skordaliá (Greek potato aioli)

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in plenty of boiling water for about 20 minutes. Peel garlic, chop finely or crush in a mortar. Drain the potatoes, rinse them under cold water and remove the skin. Press potatoes through a potato ricer and mix with garlic and lemon juice. Gradually stir in olive oil. Finally, add the egg and if the cream is too thick, stir in a few tablespoons of water. Season Skordaliá with salt and pepper

2. 2

   With 10 people: