Karen Mintzias
      6    Garlic cloves

           Salt
      1 c  Mashed potatoes

      2 sl Stale white bread

    1/3 c  Olive oil

      1 tb Lemon juice

      1 tb Vinegar

           Pepper
  Pound garlic with 1/2 teaspoon salt in a mortar until smooth.  Add mashed
  potatoes and continue to pound and stir with pestle.  Soak bread (crusts
  removed) in cold water and squeeze dry.  Add to potatoes and garlic,
  pounding and stirring until smooth.  Gradually add olive oil, lemon juice
  and vinegar, stirring vigorously.  When smooth and light, add salt and
  pepper to taste.  Chill in a covered bowl before using.
  Serve with hot or cold seafoods and fried or boiled vegetables.
  Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use
  1-1/2 cups ground almonds or walnuts instead of the potatoes and bread.

  Blender method:  Put all ingredients in jar of blender and blend at
  moderate speed until ingredients are pulverised.  Increase speed for a few
  seconds until light and smooth.  Do not blend too long at high speed for
  the mixture heats and the oil separates.
                             Source: The Greek Cookbook - by Tess Mallos
                             ISBN: 1 86302 015 2
  Typed for you by Karen Mintzias