Skordalia

Directions

We wash the potatoes thoroughly. In a pot, we boil them until they become soft (I prefer not to peel and cut them and then boil them, as they absorb more water and become less flavorful). Once boiled, we peel and place them in a blender to mash them. We add the garlic, vinegar (or lemon), salt, and freshly ground pepper. We gradually add the olive oil while blending until it forms a smooth consistency.
The intensity of the garlic flavor in our skordalia depends on the amount of garlic used. Similarly, the creaminess or thickness can be adjusted by varying the amount of olive oil.
We can play with different variations by adding colors, such as making red skordalia with beetroot or roasted Florina peppers. For a green skordalia, we can incorporate a ripe avocado or parsley juice.

If you're a fan of bread-based skordalia, here's a wonderful suggestion:
300g crustless bread
50g walnut kernels
3 cloves of garlic
100g olive oil
2 tbsp vinegar
50g almond kernels
Salt and pepper
In a bowl, we moisten the bread thoroughly. Once it's sufficiently moist, we squeeze out as much liquid as possible and place it in a blender. We add the almonds, walnuts, garlic, and blend until smooth. We drizzle in the olive oil gradually while forming the desired taste with salt and pepper (the amount of oil depends on how creamy or thick we want our skordalia to be).