From: Dilek Dilekci, a winner in the Washington State Potatoes Culinary Student Recipe Contest. Yield: 12 servings.
3 lb. russet or yellow/gold potatoes
1 cup milk
½ cup unsalted butter
½ cup sour cream
4 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. ground red pepper or cayenne
3 large carrots, washed, peeled, shredded
2 cups red cabbage
1 bunch parsley, chopped
Yogurt Sauce:
2 cups unflavored Greek yogurt
1 bunch baby dill, chopped
¼ tsp. salt
For yogurt sauce: In a medium bowl, combine all ingredients.
For Turkish mashed potato balls: Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3” chunks. Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes. Drain well. Put potatoes through ricer or food mill into large bowl. In small saucepan over medium-high heat, heat the milk and butter just until butter melts. Add to potatoes along with sour cream, garlic, salt and peppers; mash until well-combined. Using large spoon or scoop, form potato mixture into 36 balls. Turn shredded carrots into one bowl, red cabbage into another bowl and parsley into a third one. Roll 1/3 of the potato balls in each vegetable. Serve one ball of each color per serving and pass yogurt sauce.
