3 Russet potatoes, about 1 and 1/4 pounds, peeled and cut into equal pieces
4 garlic cloves, minced
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
salt and pepper to taste
dried oregano for garnish
Bring water in a medium sized saucepan to a boil. Add potatoes and boil until fork tender.
Drain the potatoes completely.
Add the minced garlic to the potatoes and mash them together while still hot.
Add the olive oil and lemon juice and keep mashing.
Season with salt and pepper. Mix well until combined.
Put the skordalia in a serving bowl and garnish with dried crushed oregano or with your favorite herbs.
Serve with vegetable slices, toasted bread or as a side to any meat or fish.