This thick Greek sauce is made by mashing boiled potatoes with garlic and olive oil. It is a classic accompaniment to fried fish and grilled vegetables, adding a creamy texture and sharp garlic flavor to simple dishes.
Boil the potatoes with their skins on until tender. Let them cool slightly, then peel and mash them in a bowl.
Mix the mashed potatoes thoroughly with the garlic.
Add the olive oil a little at a time, stirring constantly, until smooth. Season with vinegar and salt.
Allergen note: This sauce in its basic form contains no major allergens. Important: Do not puree the potatoes in a food processor; releasing too much starch will make the sauce sticky. Hand-mashing gives a better result. Caution: The garlic is quite pungent, so start with a small amount, taste, and add more as needed.
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