Skordalia

This Greek garlic dip goes excellent with beets and/or fish, or just as a dip with some warm pita bread!

2 medium-large russet potato's peeled and diced into 3/4-1" pieces (or the equivalent in volume of soaked & squeezed white bread crumb)
20 cloves garlic cleaned and chopped
1 teaspoon of kosher salt
1/2 cup superfine almond flour
zest of 1 lemon
1 cup extra virgin olive oil
4 teaspoons red wine vinegar
Juice of 1/2 lemon at least 1 tablespoon

Put diced potato's in pot and fill with water, about 1 and 1/2 inches above the potato's, bring to a boil and cook until fork tender...about 8-10 minutes.
In the meantime, prepare your garlic by adding it to a mortar and pestle with kosher salt and pounding it until it's a paste. Alternately, mince garlic finely add salt to it and smash with the back of your knife until its a paste.
When potato's are done, drain, add to a bowl and mash with a fork.
Add garlic paste and gently stir with fork, then using a hand held mixer continue mixing, on low, for about 20 seconds. If you don't have a mixer continue with a fork or small Danish dough whisk, it will just turn out a little chunkier.
Add the almond flour (if using) and the lemon zest and continue mix until incorporated, about another 20 seconds. REMEMBER not to over mix.
Slowly add your olive oil, as you are mixing, until incorporated (about 30 seconds).
Lastly add the vinegar and lemon juice and mix for an additional 20 seconds until all incorporated. You can start eating it now or let it sit in the fridge overnight to up to a week....the more it sits the more flavorful it becomes. After sitting in the fridge overnight the garlic isn't as smack you in your mouth strong :) .
After it's been in the fridge it may seem stiff. Just put it in the microwave for 30-40 seconds and stir to get it more creamy, or leave it out at room temperature for 30 minutes and stir.