Loaded Mashed Potatoes with Roasted Garlic & Mint Labneh

Serves 6 | Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes

Creamy mashed potatoes get a Middle Eastern glow-up with roasted garlic & mint labneh folded right in. They’re fluffy, creamy, and totally irresistible — basically your new signature side dish. 🥔

 

Loaded Mashed Potatoes with Roasted Garlic & Mint Labneh

Ditch the heavy creams, sour creams and butters...add some labneh for some extra protein and creaminess!
Pin Recipe

Ingredients
  

For the Potatoes:
  • 2 lbs Yukon Gold potatoes peeled and cut into chunks
  • 1 tablespoon salt for boiling water
For the Creamy Mix-In:
  • 1 cup Yaza Roasted Garlic & Mint Labneh
  • Salt & pepper to taste
To “Load” Them:
  • 3 tablespoons butter
  • ¼ cup milk or cream more as needed
  • ¼ cup chopped scallions or chives
  • ¼ cup shredded cheddar optional
  • ¼ cup bacon bits optional
  • Fresh parsley for garnish

Method
 

Cook the Potatoes
  1. Add potatoes to a pot of cold, salted water.
  2. Bring to a boil and cook until very tender, about 15 minutes.
  3. Drain and return to the warm pot to steam off excess moisture.
Mash
  1. Add butter and milk/cream to the potatoes and mash until smooth and fluffy.
Fold in the Flavor
  1. Stir in Yaza Roasted Garlic & Mint Labneh, mixing until fully incorporated.
  2. Add scallions or chives, cheddar or bacon (if using).
  3. Season with salt and pepper to taste.
Finish
  1. Spoon into a serving dish and garnish with parsley.
  2. For a golden-brown top like the photo, broil for 3–4 minutes until lightly toasted.

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