Mashed Potatoes

Ingredients

• 800 g potatoes (8 potatoes)
• Salt
• 4 tbsp olive oil
• 2 small cucumbers
• 600 g Greek yogurt
• 3 Garlic cloves
• 1 tbsp White Wine Vinegar
• ½ bunch dill
• ½ tsp sweet paprika

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 20 minutes until tender. Drain, rinse with cold water, and let them steam dry for about 5 minutes. Place the potatoes on a baking sheet lined with parchment paper and flatten them to about 1 cm thickness using a glass. Brush with 2 tbsp olive oil and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3–4) for 30 minutes until crisp.

2. 2.

   Meanwhile, peel the cucumbers, halve them, and remove the seeds. Roughly grate the cucumber flesh, mix with 1 tsp salt, and let it sit for 10 minutes. Rinse well and drain thoroughly. Stir in the Greek yogurt. Peel the garlic cloves and squeeze them into the mixture. Add the vinegar and remaining olive oil, season with salt, and allow to rest briefly. Wash the dill, shake dry, finely chop, and sprinkle over the dip along with paprika.

3. 3.

   Remove the mashed potatoes from the oven and serve with the cucumber yogurt dip on the side.