Turkish Garlicky Mashed Potatoes

Place the potatoes in a large pan with a pinch of salt and cover with plenty of hot water. Bring to a boil, partially cover and cook over a medium-low heat for about 20 minutes, or until the potatoes are fully cooked. Drain and transfer to a large mixing bowl. Leave to cool for 5 minutes, then mash the potatoes with a pinch of salt and freshly ground black pepper.

Preheat the oven to 400ºF.

Combine the eggs, yogurt, and garlic in a small bowl, mixing until well combined.

Melt the 3 ounces of cubed butter in a large, wide pan over medium heat, add the mashed potatoes and combine for 2 minutes. Pour the yogurt mixture over the mashed potatoes and season with salt and pepper. Cook over a low heat, stirring for 4-5 minutes until well blended and smooth.

Grease an 8-inch baking dish with the extra melted butter and spoon the mashed potato mixture evenly into the dish. Sprinkle the grated cheese over the top in an even layer and gently press. Bake for 35-40 minutes until the cheese is melted and the top is golden, then remove from the oven.

For the Pul Biber Butter:

2 tablespoons salted butter

1 teaspoon Pul biber (Aleppo pepper)

For the Pul Biber Butter: Melt the butter in a small pan and stir in the pul biber (Aleppo pepper). Combine for 35-40 seconds over a low heat to infuse.

Gently prick the top of the mashed potatoes and pour the Pul biber butter over. Serve immediately while hot. Serves 6-8.