Oil-Free Mashed Potatoes with Kashar Calories

Kashar is a Turkish semi-hard cheese with a mild, savory flavor. It melts into the hot potatoes, adding richness without oil; young Kashar usually melts more smoothly than a drier, aged variety.

Mash the potatoes while hot and add warm milk or cooking water a little at a time. Stir in the grated Kashar before the potatoes cool, and avoid overworking them, which can make the texture gluey.

Serve oil-free mashed potatoes with Kashar alongside grilled chicken, meatballs, or roasted vegetables. A crisp salad also balances the soft, savory mash, while a simple vegetable dish makes a satisfying meat-free pairing.

Yes, but the texture may turn grainy or watery after thawing, and the cheese may not blend back in smoothly. For the best consistency, make it fresh; if frozen, thaw it in the refrigerator and reheat gently.

Transfer leftovers to a covered container and refrigerate them once they have cooled. Reheat only what you plan to eat, and discard the mash if it has been left at room temperature for an extended time.

Warm the mash gently in a saucepan over low heat, stirring often. Add a splash of milk or water if it has thickened in the refrigerator. You can also use a microwave, stirring between short heating intervals.

Yes. Use a little of the potatoes’ cooking water instead of milk to loosen the mash, then stir in the Kashar while everything is hot. Add the liquid gradually so the potatoes do not become runny.

Yes, prepare it ahead and refrigerate it in a covered container. It will firm up as it cools, so reheat it gently with a splash of milk or water and stir until the cheese and potatoes are evenly combined.

Not by themselves. Leaving out added oil reduces one source of energy, but potatoes and Kashar still contribute to the meal. Pair a moderate serving with vegetables and a suitable protein for a more balanced plate.