Place the 500 g floury potatoes, unpeeled, in a large saucepan and cover them with salted water.

Bring the water to a boil, then simmer the potatoes for about 25 minutes until they are completely tender when pierced.

Drain the potatoes in a colander and peel them while they are still hot, holding them with a clean kitchen towel if needed.

Mash the hot peeled potatoes into a very fine puree in a mixing bowl, removing any lumps.

Finely grate or crush the 4 garlic cloves, then add them to the potato puree with the salt and black pepper.

Pour in the 100 ml olive oil gradually while mixing vigorously, until the puree becomes smooth, creamy, and emulsified.

Add the 30 ml white wine vinegar and mix until fully incorporated and the skordalia is silky and tangy.

Taste and adjust the seasoning with additional salt or black pepper, then serve at room temperature.