Skordalia

12 oz. potatoes, peeled (350g)
3 - garlic cloves, crushed
3 T olive oil
1 T lemon juice
1 T white wine vinegar
0 - black pepper

Cut the potatoes into even-sized chunks and boil them, then drain and dry off over a low heat. Mash the potatoes, add the garlic, oil, lemon juice, and vinegar, season with black pepper and mix well until smooth. Add a little water, if necessary, to make a thick dipping consistency, then spoon into a serving bowl and serve at room temperature.

From A Vegan Taste of Greece