My love for making mashed potatoes, come any feast or simple weeknight meal, sort of surprises me. I mean: the peeling of the potatoes, the boiling wait-time and potential boil-over factor, then the mashing until very, very smooth. Work. But all of that has become one of those paths to greatness that I have enjoyed tinkering with over the years to get to juuust the right balance so they taste just as decadent as ever.
The result is this creamy mashed potato recipe that employs no heavy cream or butter whatsoever, and instead reaches for healthy, bright olive oil to enrich along with labneh (or Greek yogurt or any plain yogurt) and fresh garlic.
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