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Skordalia (Garlic Dip)

Ingredients: 1 Pound(s) Potatoes, peeled & quartered 3/4 Cup(s) Ground, toasted almonds 6 Cloves garlic, crushed 1 Egg yolk 1/2 Teaspoon(s) White pepper 1/4 Cup(s) Aged red wine vinegar 1 Lemon, juice of 3/4 Cup(s) Extra virgin olive oil Directions: Boil potatoes 15 minutes, or till tender. Push potatoes through a ricer or food mill. (Do not use a food processor, says the original recipe.) Add the ground almonds, garlic, egg yolk, salt, and pepper. With a wooden spoon, pound until fairly smooth and well-mixed. Gradually add the vinegar and lemon juice. Then add the olive oil, pounding constantly, until the sauce is thick. Serve with warm pita wedges.
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