Skordalia: Garlicky Lemony Mashed Potatoes

Serves 4:
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.

​Enjoy!