Skordalia de Mike - A Dip for Lovers of Mashed Potato and Other Such Good Things
1 kilo of very nice potatoes, boiled until tender and mashed roughly and lumpily 2 cloves of garlic diced 1 tbsp of white wine vinegar 2 tbsp of extra virgin olive oil 1 tbsp of sea salt Freshly ground black pepper Freshly chopped mint - half a handful
Mix all ingredients together - but not too much - we're going for rustic and lumpy here. Spread on toast and gobble down. Or serve as part of a mezze meal - or with a nice lamb chop.