Cold Mashed Potatoes with Garlic and Sumac

Simple ingredients and leftovers make glorious dishes. These Cold Mashed Potatoes with Garlic and Sumac are a classical part of the mezze spread you can find in Lebanese restaurants.

I tend to boil more potatoes than we usually need and end up with leftovers sitting in the fridge with little inspiration. Then it hits you; “why didn’t I think about that earlier?”. It is one of those dishes you always had at restaurants but never at home. (Please don’t ask why. I have no logical answer!)

Problem solved.

The recipe is very easy to combine; using leftover boiled potatoes and pantry staples. It can be part of an appetizer course or a side dish for grilled meats. It requires boiled potatoes so you can make this recipe ahead of time and assemble later or use leftovers like I do. Nothing fancy and it delivers on light, sunny and lemony flavors. No cream or butter involved.

Why cold? Just to put it in contrast with the regular mashed potatoes or puree like dishes. You can serve this dish cold or at room temperature ;)

Bon Appétit!

{v} This is a vegan recipe. I don’t follow a vegan diet but I like to mention when a recipe is vegan because I know some of you are.



Recipe credits: Rafaella Sargi
Serves 4 to 6 as part of a mezze spread or appetizers

3 cups boiled potatoes (total approx. 1 pound / 500 grams.)*
1 clove garlic, grated
1/2 teaspoon ground sumac
2 Tablespoons extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt

Serving toppings
A pinch of ground sumac
Extra virgin olive oil
Scallions (optional)
Pita bread (optional)

Prep all ingredients.
You will need one large shallow plate to mash the potatoes, a fork, one medium bowl to make the recipe and mix all ingredients and a serving dish of your choice.

In a shallow plate, mash the cold boiled potatoes using a fork in order to have a nice fine texture. Transfer the mashed potatoes to a medium bowl, it will be easier to mix and prepare the next step of the recipe. Add the grated garlic clove, 1/2 teaspoon ground sumac, 2 tablespoons of extra virgin olive oil, lemon juice and salt. Mix again with the fork and make sure everything is well incorporated. Taste and correct seasoning.

Transfer to a serving dish. Sprinkle with an additional pinch of sumac and a drizzle of extra virgin olive oil.

It’s ready to enjoy!

You can serve this appetizer with scallions, some pita bread or pita chips.

*I use leftovers boiled potatoes. I make this recipe with a day old boiled potatoes, cold, out of the fridge.