1½ pounds of potatoes for boiling (New Mexico grown, if available)
6-12 cloves of New Mexico-grown garlic, minced or grated (to taste)
1 cup of extra virgin olive oil 1/3 cup red or white wine vinegar
1 tablespoon of salt
½ teaspoon black pepper
Fresh squeezed lemon juice (to taste)
Peel the potatoes and boil in salted water until well done and easily pierced with a fork. Drain. Sprinkle the potatoes with pepper and mash.
In a food processor or with a hand mixer, purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.
Skordalia should be creamy and thick (about the consistency of ketchup). If it gets too thick, add a little cold water (not more than ¼ cup). You can also add lemon juice at the end, if you like.