A softly textured meze made by mashing boiled potatoes with strained yogurt, garlic and green onion. Quickly prepared with simple ingredients, mashed potato meze is preferred as a light starter at meze tables.
Boil the potatoes with their skins on in plenty of water until soft enough for a fork to pierce.
Peel the boiled potatoes and mash them while still hot with a fork or a potato masher until smooth.
Add strained yogurt, crushed garlic, green onion, and olive oil to the mashed potatoes and mix well; adjust the salt.
Spread the potato mash on a serving plate and serve cold, drizzled with a thread of olive oil on top.
Important: Mashing the potatoes while hot gives a much smoother consistency than mashing them after they've cooled. Allergen: contains dairy. Mashed potatoes can be kept in the refrigerator for 1-2 days; the texture may thicken if kept longer.
If you use fresh mint instead of green onion, you can give the mashed potatoes a different, refreshing aroma.
Admin DadaGastro · verified in test kitchenDoğum günü için denedim, davetliler çok beğendi.
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