ニューヨーク・タイムズのインスタグラム(nytimes) - 9月1日 09時33分

Mashed potato salad seems like the kind of thing a person might make by mistake. Perhaps, say, you overcooked the #potatoes. Then, maybe, you mixed together the salad ingredients a little too energetically By the time you looked into the bowl, the potato salad was, well, fluffier than intended. What’s a hungry cook to do? Change the name, and pretend you meant it to be that way all along. But it turns out that #mashedpotato salad is “a very good thing indeed — worth making on purpose, not just by mistake,” @clarkbar writes in @nytfood. Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. @andrewscrivani took this photo of the finished product, scallions and all. Visit the link in our profile to get the #NYTCooking recipe.

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