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Tips for making skordolia to be creamy?

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cubrinj

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I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?
 
Well...my Church family says I make the best. I like Yukon Gold potatoes ( because of their color and creaminess ) , white vinegar , my best olive oil ( for it's taste and color ) , sea salt and freshly ground black pepper ( some use white pepper but I don't like the smell of white pepper ) . Don't over cook your potatoes , just fork tender ! I use my food processor and place all ingredients except for the white vinegar ; I just add little by little until I get that tang. Maybe cutback on the amount of potato. I make up a few jars and place in the fridge and bring out as I need it and serve at room temp.
 
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You can also make skordalia with walnuts and bread which is what my grandmother used to do instead of potatoes.
 
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LMegois said:
Well...my Church family says I make the best. I like Yukon Gold potatoes ( because of their color and creaminess ) , white vinegar , my best olive oil ( for it's taste and color ) , sea salt and freshly ground black pepper ( some use white pepper but I don't like the smell of white pepper ) . Don't over cook your potatoes , just fork tender ! I use my food processor and place all ingredients except for the white vinegar ; I just add little by little until I get that tang. Maybe cutback on the amount of potato. I make up a few jars and place in the fridge and bring out as I need it and serve at room temp.
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This sounds fantastic - the church family knows a good thing when they see it! Your recipe looks fantastic.

Some tips:

Getting that ultra-creamy skordalia is all about technique! If you're using potatoes, make sure they’re fully cooked and mashed while warm to avoid a grainy texture. A ricer or sieve helps achieve smoothness. The bread version (soaked and squeezed dry) creates a lighter, silkier consistency—definitely worth trying!

For emulsification, slowly drizzle in the olive oil while continuously mixing (a food processor or mortar and pestle works best). If added too fast, it can separate. Also, use cold water or a splash of ice-cold vinegar to help loosen and smooth it out.
 
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