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Recipes

Erzurum potato borani

Serves 6Official

Ingredients

  • 1,000 gPotato
  • 1,000 gWater
  • 15 gGarlic
  • 200 gYogurt
  • 25 gSalt
  • 150 gButter
  • 5 gDried spearmint
  • 10 gRed pepper flakes

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Potato42%
  2. Water42%
  3. Yogurt8%
  4. Butter 6%
  5. Salt 1%
  6. Garlic 1%
  7. Red pepper flakes 0%
  8. Dried spearmint 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Wash the potatoes, put them in a pot with the water and boil.

    25 min

  2. In a wide bowl, whisk the yogurt, garlic and salt for a few minutes.

    2 min

  3. Melt the butter in a separate pan and heat it until hot.

  4. Peel the boiled potatoes and mash them smooth with half of the melted butter.

  5. Stir the remaining butter into the garlic yogurt and pour it over the mashed potatoes. Sprinkle with mint and chili flakes and serve.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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