Herby Mashed Potatoes With Labneh
Updated Nov. 7, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
- Salt and black pepper
- 1¼cups heavy cream
- 4garlic cloves, smashed and peeled
- 4tablespoons unsalted butter, cut into pieces
- 1cup labneh or sour cream, plus more for topping
- 3scallions, thinly sliced
- ⅔cup chopped fresh dill
Nutritional analysis per serving (8 servings)
415 calories; 25 grams fat; 15 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 7 grams protein; 717 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a large pot of salted water and bring to a boil. Cook until very tender and easily pierced with a paring knife, 12 to 15 minutes. Drain the potatoes and return them to the pot.
- Step 2
While the potatoes are boiling, combine the cream and garlic in a small saucepan and season with salt. Cook over medium, stirring occasionally, until the garlic has softened and the cream smells wonderfully festive, 6 to 8 minutes. Pick out and discard the garlic cloves.
- Step 3
Add the butter to the pot with the cooked and drained potatoes. Using a wooden spoon, crush the potatoes against the sides of the pot. Pour in a third of the garlicky cream and gently stir until the potatoes have absorbed it. Repeat until there is no more cream left, then stir in the labneh, taste and season with more salt. If you’re not a fan of lumps, feel free to use a masher or whisk to further mash the potatoes.
- Step 4
Transfer the mashed potatoes to a serving dish and top with more labneh, the scallions, dill and plenty of pepper.
Private Notes
Comments
We loved this. Making labneh is simple. Mix some 5% Fage Greek yogurt with a little salt and plop onto some cheese cloth. Tie it off and suspend over a bowl in the fridge overnight. Squeeze out any remaining water. Totally worth the effort.
If you don't already have a potato ricer, I highly recommend this tool! It is a surefire way to eliminate lumps without over-mashing and making the potatoes gluey/runny.
@RudisHuman that’s pretty much Labneh, yeah. It just has to be full fat yougart and you salt the heck out of it, It’s really easy and cheap to make. Way more economical and delicious than the 7.99 to 10.99 tub of it that whole food sells. I love it over roasted fall/winter veggies with either pomegranate molasses or balsamic vinegar reduction.
Fantastic and gorgeous too. I used fennel fronds instead of dill since I had them from another dish. Added parsley. Didn’t need all the cream. 1 cup was more than plenty. Added two of the steeped garlic cloves into the potatoes.
ALERT: if you are taking this to a loved one’s fo thanksgiving, make sure you double the recipe. And leave half at home. Because there will be no leftovers!!!!!
These are delicious. But why would anyone throw out the garlic?! Keep it in, and the skins on your potatoes, and I promise it is still delicious.