Mashed potatoes are the ultimate comfort side, and this easy version gives them a welcome Middle Eastern twist. It’s a no-butter recipe that gets creaminess from labneh, a Middle Eastern yogurt cheese with a slightly tangy flavor. Dried mint has a particularly warm taste, a nice contrast to mild, earthy potatoes. The final flavor is subtle enough to complement anything from roast turkey to steak, but it’s also excellent with Middle Eastern staples like lamb or kofta. You can find both dried mint and labneh at specialty stores, particularly those specializing in Middle Eastern and Mediterranean ingredients, or online.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds Yukon gold potatoes (about 6 medium potatoes)
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1 cup labneh
- 1 tablespoon dried mint
Instructions
- Peel the potatoes and cut them in half. Place them in a large pot and cover with water. Bring to a boil, add 1 teaspoon salt and boil, stirring occasionally, until tender, about 25 minutes. Drain.
- Transfer the potatoes to a stand mixer and beat until mashed. You can also use a hand mixer for this purpose. Add the milk, labneh, mint, 1 teaspoon salt and 1/4 teaspoon pepper. Beat until silky smooth, 30 to 60 seconds. Transfer the potatoes to a serving bowl and serve warm.
Nutrition Facts
| Calories | 217 |
| Total Fat | 8 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 31 milligrams |
| Sodium | 498 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 2 grams |
| Sugar | 3 grams |
| Protein | 6 grams |