Garlicky Potato Spread

Looks like typical mashed potatoes

Time:1 hour 15 minutes

Ingredient Availability:5/5

Difficulty: 1/5

I like garlic and I like potatoes, so the name of this recipe piqued my interest. It is interesting that this is typically eaten with fried fish or smoked salmon, according to the Zaytinya Cookbook. While I didn’t have any fried foods to test this spread with, I thought that the Everything Bagel Crackers might be improved with this spread on them. Let’s see if I was right.

Key Ingredients & Omissions:

This recipe is a very simple one, so leaving out any ingredients would make it something completely different. Despite this, I used rice vinegar instead of white wine vinegar, which are pretty similar. Other than that, nothing was left out or changed.

Tools:

• Food Mill, potato ricer, or fine mesh strainer

• Rasp Style grater

• Large Pot

Cooking Review:

Cook Potatoes: 42 minutes

This is where you’ll spend the most of your time. I washed about a pound of potatoes and put them into a large pot in covered them with an inch or two of water. I put the pot on the stove over medium high heat and added some salt. Once the water came to a boil, I reduced the heat to medium and let the potatoes cook for 30 minutes. Before draining, be sure to reserve about a half cup of the water. I forgot to do this.

Cool Potatoes & Make garlic vinegar mixture: 10 minutes

While the potatoes cooled, I grated the garlic into a bowl and whisked it with the vinegar.

Peel & Mash Potatoes: 12 minutes

If you have a potato ricer or food mill, this may take less time. After peeling the potatoes, I pushed them through a fine mesh strainer.

Finishing: 10 minutes

I mixed the garlic vinegar mixture into the potatoes, followed by the olive oil. At that point the spread was pretty thick, so I got some warm water from the sink, added a little potato starch, and added it to the spread until it was loosened and smooth. Finally, I seasoned it to taste with salt and pepper.

Analysis:

This spread is pretty smooth, and that’t the only texture, which is fine because it’s a spread. The flavor is mostly vinegary and potatoey with a hint of garlic, which is a little disappointing. I do think it made the crackers a little better, just by adding a different texture and more flavor. I can totally see this going well with some fried fish or chicken, though. The acidity from the vinegar and the smooth texture would contrast the fattiness and crunchiness from fried foods pretty nicely. I’m going to give this recipe a 7/10. If you’re planning on eating it with fried foods, I think you’ll like it. I’m not really sure what else to use it for, though.