As the winter is in the air, we are turning towards easy, delicious comfort food.
This Patates paçası, Turkish style garlicky mashed potatoes, from my new book, SEBZE, Vegetarian recipes from my Turkish kitchen, is a popular specialty from the province of Kastamonu in the Black Sea region. It is a significant dish, too, as the EU granted PGI (protected geographical indication) status to the region’s highly nutritious taşköprü garlic, known as ‘the white gold’, which is used in this recipe by locals. These mashed potatoes are traditionally cooked on the stove top with butter, yoghurt, eggs and garlic, and I love the lightness the yoghurt brings. I finish my version in the oven with grated cheese over (kaşar, a medium-hard pale yellow cheese mostly made from sheeps’ milk is the traditional choice, although you can use any melting cheese you have to hand). It is easy, humble, delicious and a pure comfort food with a touch of spice from the pul biber butter.
SEBZE, Vegetarian Recipes From My Turkish Kitchen
Here is my recipe from SEBZE; I hope you enjoy making at home. SEBZE has 85 delicious, easy, wholesome vegetarian Turkish recipes, that offers delightful options for all seasons, along with stunning photography. It can make a lovely gift to yourself or a foodie; you can get a copy of SEBZE here, worldwide.
This lovely garlicky mashed potatoes complements any grills, and goes well with this Baked beets with walnuts and pomegranate molasses, from SEBZE.
Afiyet Olsun,
Ozlem
- 1 kg (2 lb 4 oz) white potatoes, peeled and cut into 2.5 cm (1 in) chunks
- 2 medium eggs, beaten
- 230 g (8 oz/scant 1 cup) whole milk yoghurt
- 4 large garlic cloves, crushed with sea salt and finely chopped
- 85 g (3 oz) salted butter, cubed, plus 1 tablespoon, melted
- 125 g (4 oz) medium Cheddar, grated
- sea salt and freshly ground black pepper, to taste
- For the pul biber butter
- 2 tablespoons salted butter
- 1 teaspoon pul biber (use a little more if you like heat!)
- Place the potatoes in a large pan with a pinch of salt and cover with plenty of hot water. Bring to the boil, partially cover and cook over a medium-low heat for about 20 minutes, or until the potatoes are fully cooked. Drain and transfer to a large mixing bowl. Leave to cool for 5 minutes, then mash the potatoes with a pinch of salt and freshly ground black pepper.
- Preheat the oven to 180°C fan/200°C/400°F/gas 6.
- Combine the eggs, yoghurt and garlic in a small bowl, mixing until well combined.
- Melt the 85 g (3 oz) cubed butter in a large, wide pan over a medium heat, add the mashed potatoes and combine for 2 minutes. Pour the yoghurt mixture over the mashed potatoes and season with salt and pepper. Cook, stirring, for 6–7 minutes until well blended and smooth (you want a hummus-like consistency).
- Grease a 20 cm (8 in) square baking dish with the extra tablespoon of melted butter and spoon the mashed potato mixture evenly into the dish. Sprinkle the grated cheese over the top in an even layer and gently press. Bake for 25 minutes until the cheese is melted and the top is golden, then remove from the oven.
- For the pul biber butter, melt the butter in a small pan and stir in the pul biber. Combine for 35–40 seconds over a low heat to infuse.
- Gently prick the top of the mashed potatoes and pour the pul biber butter over. Serve immediately while hot.