Special Equipment Needed
-a food processor is nice to mix the ingredients, but a potato masher would be fine

1 1/2 pounds of waxy potatoes (I like Yukon Gold the best)
1 carrot
1 stalk celery
1 small onion
1 TBL peppercorns
salt for boiling potatoes
parsley for boiling potatoes

1/2 C good olive oil
juice from one lemon
2 garlic cloves, chopped fine
1 tsp salt

Wash potatoes
-peel potatoes and cut them into quarters
-wash, cut and quarter the carrot, celery stalk, and onion
-add all to a large stock pot, fill with water to cover
-add peppercorns and parsley to water, then salt water well
-bring to a boil and boil until potatoes are done, about 15 minutes

-mix garlic with salt in a small bowl
-add a TBL of the olive oil to this mixture

-when potatoes are done, turn off heat
-using a slotted spoon, take potatoes out of the stock and put in a separate bowl (don't worry if you snag some of the peppercorns, they will be fine in the dip)

Note: If you are using a food processor for the next part, it is important to follow the directions--if you don't, you run the risk of turning your potatoes into a gummy blob. They will taste fine, but the texture of the skordalia will be wrong.

-put 1/3 of the potatoes into the bowl of the food processor. Pulse briefly a couple of times (to just barely start the mashing process). If using the potato masher, follow these directions by mashing instead of pulsing
-add the garlic mixture and pulse briefly another couple of times
-add another 1/3 of the mixture with 1/2 of the olive oil and lemon juice--pulse briefly another couple of times
-add final 1/3 of potatoes plus the remainder of the olive oil and lemon juice
-pulse a few more times, briefly each time, to combine all into a smooth mixture
-it's very important not to pulse too many times or for too long--the potatoes will quickly become gummy.

Put skordalia in a serving dish with a spoon. Serve at room temperature with some freshly baked French bread. You can also serve it as a flavorful side dish.