Greek-Style Garlic Potato Dip [Skordalia]

Ingredients

2 medium baking peeled potatoes, quartered
Cold water
6 to 8 cloves garlic, minced
Salt, to taste
Freshly ground black pepper
2 tablespoons [30 mL] freshly squeezed lemon juice, or to taste
2 tablespoons [30 mL] extra virgin olive oil
3 to 4 tablespoons [45 to 60 mL] chicken or vegetable broth
3 tablespoons [45 mL] freshly chopped parsley [preferably flat-leaf parsley]

Directions

Arrange peeled potato pieces into a saucepan; completely cover with cold water and bring to a boil.
Lower heat to simmer; simmer potatoes until really soft, for approximately 10 minutes.
Drain well into a colander.
Return potatoes to the saucepan; set over low heat for 2 minutes, to dry-out the potatoes, shaking saucepan so that potatoes dry evenly and do not stick.
Into a mixing bowl, using the back of a wooden spoon, mash minced garlic, sprinkled with a little salt and pepper, into a paste.
Add potatoes; mash with a potato masher or press through a ricer.
Using a wooden spoon, beat in lemon juice, olive oil and enough broth to get a light, creamy puree.
Check for salt and lemon juice.
This dip should be highly seasoned.
Sprinkle dip with freshly chopped parsley and serve.