---------- Recipe via Meal-Master (tm) v8.01
       Title: Skordalia
  Categories: Ethnic, Sauces
       Yield: 6 servings
       4 md Potatoes                          1/3 c  White vinegar*
       6    Cloves garlic (or more!)            1 pn Salt
     1/2 c  Olive oil                      
   *Note-- Lemon juice may be substituted for part of the white vinegar. Peel
   potatoes, boil, then mash.  Let cool. In blender or food processor, process
   the garlic with a bit of the oil til almost paste-like. Transfer to
   electric mixer bowl.  Add potatoes, beating until mixture resembles a
   paste. Gradually add remaining olive oil and vinegar/lemon juice, beating
   thoroughly until well absorbed.  Add salt, taste for seasoning, and beat
   until the sauce is very thick and smooth, adding more vinegar if necessary.
   Cover and refrigerate until ready to serve.
   From: “The Food of Greece” by Vilma Liacouras Chantiles.  Avenel Books, New
   York via Karen Mintzias.