Skorthalia (Greek Garlic Dip and Sauce)

I found this recipe at about.com on my search for ZWT recipes.

• Ready In: 1 hr
• Serves: 6
• Yields: 3 cups

Ingredients

• 1 1⁄2 lbs potatoes, for boiling
• 6  garlic cloves, minced (to taste, can use more or less garlic cloves)
• 1  cup olive oil, extra virgin
• 1⁄3 cup white wine vinegar
• 1  tablespoon salt
• 1⁄2 teaspoon black pepper, freshly ground

Directions

1. Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done and easily pierced with fork. Drain.
2. Sprinkle potatoes with salt and pepper.
3. In the bowl of a food processor (or with hand mixer) puree the potatoes and garlic until well mixed, about 35-40 seconds. Still pureeing, slowly add the olive oil and vinegar alternating between them, tasting as you go until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick add a little water, but no more than 1/4 cup.