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.
Mess Up Mashed Potatoes
American Vinegar Works
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 olive oil
2 scallions sliced in rounds
¼ cup fresh dill chopped
¼ cup of crème fraiche
Salt and pepper to taste
Carefully wash the baby red potatoes. Boil potatoes in salted water with skin.
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.
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.
Season with salt and black pepper. Taste and adjust salt, pepper, and vinegar levels to taste.
Vinegar is an important component to these mashed potatoes and mixing a few vinegars, including one of our sweet and tangy varieties, produces the best flavor. That said, it is forgiving, so don’t panic if you don’t have these exact vinegars in your cupboard.