3 Skordalia

Cypriot potatoes-waxy, red-skinned, firm-fleshed—are one of the best to make skordalia. Classically Cypriot, this dip sounds rather unglamorous on the page, consisting of cold mashed potatoes, but it’s actually very addictive. This is easier if you have a food processor, as it’s got to be as silky as a baby’s bottom; lumps would ruin it. In the absence of Cypriot potatoes, use any waxy ones.