I need some advice. i'm preparing skordalia for a party tomorrow. I've read several recipes with the thickening agent varying between potatos, almonds or moistened bread or a combination of two or all of those.
I'm no expert on skordalia, or greek food generally, i also tend to prefer to hem as close to tradition in cooking as possible, but can happily modify a recipe if there is a compelling reason to. I also love potatos, but my Grandmother is from County Cork, so that's a love built into my dna.
I'd so appreciate some advice on the best way to proceed. Any skordalia fanatics out there who wish to bestow some wisdom would be a saint in my books.