Turkish Mashed Potato Balls with Yogurt Sauce
Ingredients
- 1 1/2 pounds Washington Russet or yellow/gold potatoes
- 1/2 cup milk
- ¼ cup unsalted butter
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground red pepper or cayenne
- 2 carrots, washed, peeled and shredded
- 1 cup shredded red cabbage
- 1 bunch parsley, chopped
Directions
In medium bowl, combine all ingredients.
Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks. Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.
While potatoes are cooking, prepare yogurt sauce by combining all ingredients in medium bowl. Cover and refrigerate until service.
Drain cooked potatoes well. Put potatoes through ricer or food mill into large bowl. In small saucepan over medium-high heat, heat milk and butter just until butter melts. Add to potatoes along with sour cream, garlic, salt and peppers and mash until well combined. Using large spoon or scoop, form potato mixture into 18 balls. Turn shredded carrots into one bowl, red cabbage in another and parsley in a third. Roll 1/3 of potato balls in each vegetable. Serve one ball of each color per serving. Pass Yogurt Sauce.
Yogurt Sauce:
1 cup unflavored Greek yogurt
1/2 bunch baby dill, chopped
1/8 teaspoon salt
