Greek garlic sauce with potato (skordalia)

Execution

1. Boil the potatoes with their skins, then clean them.
2. Mash the garlic in a multi with 1 tbsp. olive oil.
3. Melt the potatoes in the mortar, and add the garlic.
4. Beat with the pestle, adding the vinegar and the oil slowly and alternately.
5. We try and salt
6. The potatoes must be hot when we put them in the mortar or in the bucket of the mixer with the feather.
7. The proportions of oil, vinegar and salt are always proportional to our personal taste.
8. Garlic should not “throw” the olive oil nor make cracks (in other words cut)
9. As time goes on, our garlic tightens.