Skordalia

This Greek potato based dip is delicious with pita.

1 lb. russet potatoes
a buttload of garlic
1/4 cup red wine vinegar
3/4 to 1 cup olive oil

Boil the potatoes until tender.  Let cool slightly and remove the skins.  Put potatoes through a ricer or a food mill held over a bowl, or mash potatoes.  Place the garlic and salt to taste in a mortar and grind with pestle until a smooth puree forms.  Add the garlic paste and vinegar to potatoes.  Mix thoroughly.  Gradually add the olive oil, a few drops at a time, and beat until thick and creamy.  Add only as much oil as needed to achieve desired consistency.  Serve with warm pita.