Turkish Mashed Potatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

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).

Step 5

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