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.