Mess Up Mashed Potatoes Recipe

By Rex Marketing & CX Team

Bowl of mashed red potatoes with creme fraiche, dill and scallions, seared salmon in background

American Vinegar Works Mess Up Mashed Potatoes

These mashed potatoes actually started life as a German potato salad. But I forgot the potatoes boiling so the options were to toss them out or make mashed potatoes. With a few tweaks these became our go to recipe for tangy, herb-rich mashed potatoes and a perfect side for grilled meats or broiled salmon.

Please note these are “Mess Up”, not messed up mashed potatoes. They are perfect mashed potatoes and we are thankful for the opportunity presented by the original mess up…. If you have any left you can add an egg and make remarkable hash browns the next day. If you form them into latke-like rounds and lightly pan fry/griddle they can be served for brunch topped with smoked salmon, lemon, and capers and some of the leftover crème fraiche.

This recipe features our IPA Beer Malt Vinegar, Pink Pacific Rose Vinegar, Cranberry Apple Cider Vinegar, Ultimate Red Wine Vinegar and California Extra Virgin Olive Oil. 

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Mess Up Mashed Potatoes

American Vinegar Works

Servings

4–6 People

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

American / German-Inspired

Category

Side

Mess Up Mashed Potatoes are a happy accident born from a forgotten pot of German potato salad. This recipe transforms overcooked red potatoes into a tangy, herb-rich side dish that is perfect alongside grilled meats or broiled salmon. The secret lies in a multi-vinegar soak for mustard seeds, which infuses the potatoes with a complex, savory acidity that balances the richness of crème fraîche.

Mess Up Mashed Potatoes

Ingredients

  • 1.5 lbs. of small red potatoes

  • 1 tablespoon of mustard seeds

  • 2 tablespoons of IPA Beer Malt Vinegar

  •  2 tablespoons of Pacific Pink Rose or Better Than Champagne Chardonnay Wine Vinegar

  • 1 tablespoon of Cranberry Apple Cider Vinegar or 19.53 ACV

  • 1 tablespoon of Ultimate Red Wine Vinegar

  • ¼ cup of AVW Extra Virgin Olive Oil

  • 2 scallions sliced in rounds

  • ¼ cup fresh dill chopped

  • ¼ cup of crème fraiche

  • Salt and pepper to taste

Directions

  1. Carefully wash the baby red potatoes. Boil potatoes in salted water with skin. 

  2. While the potatoes are boiling, soak the mustard seeds in the vinegar mix to soften the seeds. After about 10 minutes add the oil, chopped dill fronds and sliced scallions to the mustard mix. 

  3. Once the potatoes are fork tender, drain water and use the back of a wooden spoon to mash the potatoes roughly.  Add the herb and vinegar mix to mashed potatoes and mix further, then add the crème fraiche and mix.

  4. Season with salt and black pepper. Taste and adjust salt, pepper, and vinegar levels to taste.
Glass mug of hot apple cider with cinnamon stick and star anise on a yellow and red background
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