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Creamy Skordalia?

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acamp7

Active member
I've been trying to perfect my skordalia, but I'm struggling to get that smooth, creamy texture. Mine often turns out too thick or a bit lumpy. I've tried different recipes using potatoes, almonds, and bread, but can't seem to find the right technique.

Does anyone have tips or tricks for achieving that perfect creamy consistency? Should I be using a specific type of oil, or is there a special method for blending? Any advice would be greatly appreciated! Thanks in advance for your help.
 
I love making skordalia . I use a Vitamix blender to make mine smooth . I use Yukon Gold potatoes ( don't overcook - just fork tender ! ) , the best EVOO ( gives it a beautiful color ) , white vinegar , sea salt and black pepper and as much garlic ( at least 7 cloves ) as I want . The trick is to get the skordalia consistency with a balancing of the vinegar and EVOO . This is how I've always done it . When I make a bunch of jars , I keep one out of the refrigerator and let it get to room temperature and quickly re-stir . LMK.
 
I’ve had similar issues with skordalia before, but here are some tips that worked for me. First, ensure your potatoes are fully cooked and very soft; undercooked potatoes can lead to a lumpy texture. When it comes to oil, use a high-quality olive oil and add it slowly while blending to achieve a smooth consistency.

For blending, a food processor or hand blender works best. If using bread, soak it well and squeeze out excess water before blending. For a creamier texture, you might try adding a bit of water or broth while blending. Lastly, make sure all ingredients are at room temperature to help them blend more smoothly.
 
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