When it comes to side dishes, mashed potatoes hold a special place in our hearts and on our tables. Their creamy texture and comforting taste make them a staple in many cuisines.
But what if we could elevate this classic dish with a touch of Middle Eastern flair?
Enter Milk-Simmered Red Skinned Mashed Potatoes with Zaatar, a delightful fusion of flavors that brings a new level of sophistication and taste to your dining experience.
What is Zaatar
Zaatar is a traditional Middle Eastern spice blend that brings a unique and aromatic flavor to any dish.
It typically consists of dried thyme, oregano, marjoram, toasted sesame seeds, and sumac.
The combination of these ingredients produces a tangy, nutty, and slightly herbal taste, which perfectly complements the creamy texture of mashed potatoes.
Zaatar’s versatility makes it a popular choice in Middle Eastern cuisine, often used as a seasoning for breads, meats, and vegetables.
Why Simmer Potatoes in Whole Milk
Simmering potatoes in milk instead of water adds a richness and creaminess that enhances their flavor and texture.
Milk not only infuses the potatoes with a subtle sweetness but also helps retain their nutrients, as opposed to boiling them in water where nutrients can be lost.
The result is a more luscious and flavorful mashed potato that pairs beautifully with the vibrant notes of zaatar.
Cuisine Fusion: East Meets West
This recipe represents a delightful fusion of Western comfort food and Middle Eastern spices.
While mashed potatoes are a classic Western side dish, the addition of zaatar introduces an exotic twist that is both surprising and satisfying.
It’s a wonderful way to experiment with new flavors while still enjoying the comfort of a familiar dish. Like with this Grilled Za’atar Chicken With Garlic Yogurt And Cilantro.
Whether you’re looking to impress guests or simply craving something new, this recipe is sure to become a favorite in your kitchen.
Milk-Simmered Red Skinned Mashed Potatoes with Zaatar
2 pounds of red-skinned potatoes, cut into chunks *See Cook’s Notes
2 1/2 cups of whole milk, more as needed * See Cook’s Notes
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons of zaatar
Salt and black pepper to taste
Cook’s Notes
Potatoes: Don’t rinse or soak the potatoes in water once they’re cut. Doing so will wash off the starch, which is crucial for their creamy texture.
Milk: Do not use low-fat milk – the simmering can cause it to break or curdle.
It is important to ensure that the milk is simmered gently and not boiled. Boiling whole milk can cause it to curdle and develop an unpleasant texture, so it’s best to keep the heat low and watch the milk closely as it simmers the potatoes.
In a large saucepan, combine the potatoes, milk and 1 teaspoon salt.
Bring to a simmer (just before it starts to boil) over medium heat, then reduce to low heat and cook uncovered, stirring often, until the potatoes are beginning to fall apart and most of the milk has been absorbed, about 20-30 minutes.
Remove the pan from the heat. Add the butter and zaatar. Using a potato masher, mash the potatoes into an almost-smooth puree.
If desired, thin with additional milk. Taste and season with salt and pepper. It is also optional to garnish with more butter and a sprinkle of zaatar.
Try These Potato Dish Favorites
- Lebanese-Style Spicy Potatoes With Lemon And Cilantro – Batata Harra
- Herbs De Provence Baby Roasted Potatoes
- Milk-Simmered Mashed Potatoes
- Creamy Mascarpone Mashed Potatoes
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