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Turkish Mashed Potatoes with Garlic, Yogurt and Cheese (Patates Paçasi)
We learned about patates paçasi, mashed potatoes seasoned with garlic and tangy yogurt, on a recent trip to Turkey. The potatoes were twice-cooked: first boiled and mashed until smooth, then finished either in a skillet, with generous amounts of oil and butter, or smothered in cheese and baked until puffy and golden brown. For our adaptation, we opted for the latter. Traditionally, the dish incorporates kasar, a semi-firm sheep’s milk cheese, but since it’s difficult to source in the U.S., we sought out alternatives. We found that most melty cheeses, including mozzarella, cheddar and Gruyère, worked deliciously, and encourage using your favorite. The final touch is a drizzle of Aleppo pepper-infused butter, bringing both nuanced richness and earthy heat. For make-ahead convenience, the mashed potatoes can be put into the baking dish without the cheese topping, cooled, covered with foil and refrigerated a day in advance. When ready to bake, scatter the cheese onto the potatoes, re-cover with foil and bake as directed.
6 to 8
Servings
Don’t worry if the potatoes look watery and thin when first mashed. The pourable consistency is typical of patates paçasi. Once baked, the potatoes develop more structure, yet maintain a light, fluffy texture.
1 hour 50 minutes
25 minutes active
Ingredients
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2
pounds russet potatoes, peeled and cut into 1-inch chunks
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 350°F with a rack in the lower-middle position. In a colander under cold running water, rinse the potatoes. Drain well, then add to a large pot. Stir in 1 cup water and ½ teaspoon salt, then distribute the potatoes in an even layer and bring to a boil over medium-high. Cover, reduce to medium-low and simmer, stirring occasionally until the potatoes fall apart when poked with a skewer, 15 to 20 minutes. If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains.
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