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Smoky, Tangy Harissa Mashed Potatoes Are Ready for Their Thanksgiving Close-up
20 mins
45 mins
10 servings
Steps
- Stir together softened butter, harissa, za’atar, and smoked paprika in a medium bowl until thoroughly combined. Set aside.
- Make the mashed potatoes
- Place quartered potatoes in a large pot, and cover with 1 inch of cold water. Add 2 tablespoons salt, and bring to a boil over high. Reduce heat to medium, and boil, uncovered, until potatoes are fork-tender, about 15 minutes.
- Drain potatoes, and immediately transfer to a stand mixer fitted with the paddle attachment. Beat on low speed, adding butter a few cubes at a time, until all of the butter is incorporated, about 2 minutes. Fold in labneh, harissa, and remaining 2 teaspoons salt until just combined. Transfer potatoes to a serving bowl. Top with desired amount of compound butter, and garnish with chives. Serve with remaining compound butter on the side.
Originally published at foodandwine.com. Reproduced for personal collection.
