Rinse the potatoes but don’t peel them. Fill a pan with cold water, add the potatoes and place it over high heat.

Cook the potatoes until tender and then drain them. Let them cool a bit. Peel the potatoes while still warm and then chop them up into small bits.

Peel and chop the garlic finely. Add them to a small saucepan together with the bay leaf and half a cup (120 ml) of water.

Place this over medium heat and gently boil the garlic for 5 to 6 minutes. Then add a little splash of olive oil and a pinch of pepper and salt.

Take the garlic off the heat and remove the bay leaf. Let it cool a little. Then pour the garlic and water in a high cup and blend it with a stick mixer until you get a milky liquid.

Add the chopped potatoes back to the pan you boiled them in and mash them up.

Then little by little pour in the garlic milk and keep on mashing the potatoes more and more.

You can also use a stick mixer and blend the potatoes into a puree.

Once you have added all of the garlic milk add a splash of olive oil and a pinch of pepper and salt.

Stir the skordalia well until it is super smooth and creamy.

Check the seasoning and add extra pepper, salt or olive oil to taste if necessary. Scoop the skordalia in a large bowl and serve lukewarm.