Labne & Chive Potato Mash
I’d stay home for any mash, but this one is special: it’s got a dash of tang from the Labne and a delicate kick from the chives. If you don’t have labne, use thick, unsweetened Greek yogurt or sour cream instead. It’s tasty even when cold, and you can’t say that about most mash. It's a team player and compliments just about anything.
DETTY’S MASH TIPS:
After draining the boiled potatoes, return them to the pot and mash them over a low heat for a couple of minutes to evaporate any excess moisture.
Always warm the milk before adding to the potatoes.
Gradually alternate between adding the butter and milk, making sure to incorporate each addition well before adding more.
NEVER SKIMP ON THE SALT.
3 lbs (approximately 8) russet potatoes, peeled, cut into 1-inch cubes
½ cup (120ml) whole milk, warm
3 tablespoons unsalted butter, at room temperature
2 tablespoons labne, or sour cream or plain Greek yogurt
1 tablespoon chives, minced
1 teaspoon kosher salt
½ teaspoon freshly cracked black (or white) pepper
- In a large pot, cover the potatoes with water. Bring to a boil and cook until the potatoes are completely tender.
- Drain the potatoes in a colander then return them to the pot.
- Over a low heat, mash and dry out the potatoes to remove excess moisture.
- Turn off the heat. Mash while alternatingly adding the milk and butter.
- Stir in the labne and chives; season with salt and pepper.