Mushroom Smashed Potato

20260817 #breakfastdiary 1810, 25°C/drizzle When Italians first saw the potato, the story goes, they thought it looked like truffles and named it tartuficolo or tartufoli — meaning "little truffle." Maybe that's why potato and truffle oil make such a dreamy pairing. When making smashed potatoes with a waxy variety, you should avoid steaming or boiling. Water or steam seeps into the potato and raises its moisture content, so it falls apart when mashed. Roasting in the oven instead drives off the moisture and concentrates the starch, giving you a crispy texture. Of course, the best option is to get your hands on a starchy variety like Daeseo or Haryeong. 285kcal per serving, Mushroom Smashed Potato

3 potatoes, 3 cups oyster and button mushrooms, 1t minced garlic, 2T Greek yogurt, salt, pepper, thyme, a little truffle oil

1. Wash the potatoes thoroughly with the skin on, brush with olive oil, and bake at 200°C for 40 minutes. 2. Halve the potatoes, then press down gently with a cup. Place in a muffin tin, drizzle with olive oil, and bake at 200°C for 20-30 minutes. Cooling after baking makes them crispy. 3. Slice the oyster and button mushrooms, sprinkle with salt, and let sit for a bit. (This seasons them and also means they absorb less oil.) 4. Heat olive oil in a pan, add 1t minced garlic and the mushrooms from step 3, and sauté. Add salt, pepper, and thyme and sauté a bit more. (There's already salt on the mushrooms, so taste as you cook.) 5. Top the potatoes from step 2 with Greek yogurt and the mushrooms from step 3. A little truffle oil on top makes it taste like heaven.

Inspired by @demotivateurfood_fr