Authentic Easy Toom/Toum (Arabic Garlic Sauce)

2 cups of fresh boiled potato
7-10 cloves of fresh garlic (minced)
2-3 tablespoons canola oil or olive oil (its approx 1/8th cup)
1-2 tablespoons lemon juice
1 teaspoon mayo or labneh
salt to taste

How2:
In a blender add the  cooled potato, and garlic.
turn blender on, as the potatoes get whipped slowly add 1-2 tablespoons oil at a time into the blender.
turn off blender to see the consistency of the potatoes if they are not completely whipped like consistency turn blender back on and add a bit more of the oil followed by 1-2 teaspoons of lemon juice and salt.
This should take about 3-6 Min's depending on your blender and the starchiness of the potato.
once you see the potatoes look silky place them into a plate taste to see the heat of the garlic if you find it to strong for your taste add in the mayo or labneh this will help it keep the white color as well give it a creamy texture.

NOTE: Toom is that special garlic sauce that comes with most Arabic chicken dishes. Making it can be tricky but this is a no fail recipe if you mess up its easy to go back and adjust.A friend of mines told me about using potato instead of cornstarch, Its brilliant because if you have ever over mashed potatoes their starches break down and your left with a mushy mess. This mushy mess is perfect for making toom. I played around with it found there is no real exact way to measure the oil and lemon because each potato is different, so please give this a try and don't worry you can always adjust it as you go along.