Skordalia (Greek Garlic Potato Dip)

Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.

While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.

Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.

Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.

Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.