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Turkish Mashed Potatoes with Garlic, Yogurt and Cheese (Patates Paçasi)

Turkish Mashed Potatoes with Garlic, Yogurt and Cheese (Patates Paçasi)

Twice-cooked potatoes mashed with mashed potatoes with garlic and tangy yogurt, then smothered in cheese and baked until golden brown.

By Courtney HillOctober 13, 2022

  • Makes
    6 to 8 servings
  • Cook Time
    1 hour 50 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

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.

Tip

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.

Ingredients
  • 2

    pounds russet potatoes, peeled and cut into 1-inch chunks

  • Kosher salt and ground black pepper

  • 1

    cup plain whole-milk yogurt

  • ½

    cup half-and-half

  • 4

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 4

    medium garlic cloves, finely grated

  • 2

    large eggs, beaten

  • 2

    tablespoons extra-virgin olive oil

  • 4

    ounces mozzarella, cheddar or Gruyère cheese, shredded (1 cup)

  • 1 ½

    teaspoons Aleppo pepper or 1½ teaspoons sweet paprika plus ⅛ teaspoon cayenne pepper

  • Flaky sea salt, to serve (optional)

Step 1

Heat 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.

Step 2

Remove from the heat and add the yogurt, half-and-half and 2 tablespoons of the butter; mash with a potato masher until combined. The mixture will initially be very thin, but continue mashing until completely smooth and thickened; 3 to 4 minutes. Add the garlic, eggs, oil, ¾ teaspoon salt and ¼ teaspoon black pepper; stir until well incorporated.

Step 3

Transfer the potato mixture to an 8-inch square baking dish and distribute in an even layer. Top evenly with the cheese. Cover tightly with foil and bake for 45 minutes. Uncover and continue to bake until golden brown, 20 to 25 minutes.

Step 4

Transfer to a wire rack and, using a fork, poke holes all over the surface of the potatoes. In a small saucepan over medium-high, melt the remaining 2 tablespoons butter. Add the Aleppo pepper and cook, swirling, until the butter has taken on a reddish hue, about 1 minute. Drizzle evenly over the potatoes. Sprinkle with flaky sea salt (if using).

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