Puree Kam Churi (پوره کام چوری) — Chilled Persian Potato & Egg Purée

• 800 gYukon Gold potatoes, peeled and cut into 3 cm chunks (Waxy or all-purpose potatoes work best for a silky, non-gluey purée)
• 12 gFine salt (For boiling water and final seasoning)
• 3 eachLarge eggs (Boiled until fully set)
• 45 gUnsalted butter (Cut into cubes so it melts quickly)
• 120 mlWhole milk (Warm before mixing for a smoother texture)
• 180 gStrained yogurt (Thick Greek-style; use plain, unsweetened)
• 8 gFresh ginger, finely grated (About 2 teaspoons, packed)
• 2 gGarlic powder (About 1 teaspoon)
• 2 gDried mint (About 1 teaspoon; crush between fingers to bloom aroma)
• 1 gDried thyme (About 1/2 teaspoon)
• 1 gGround black pepper (About 1/2 teaspoon, or to taste)

Instructions

1. 1

   Boil the eggs: place eggs in a saucepan and cover with cool water by 2–3 cm. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer for 10 minutes. Transfer to an ice bath for 5 minutes, peel, and set aside to dry.

2. 2

   Cook the potatoes: add potato chunks to a pot and cover with cold water by 3–4 cm. Stir in the salt. Bring to a boil, then simmer uncovered 12–15 minutes, until a knife slides in easily. Drain well, then return potatoes to the hot pot for 2 minutes to evaporate excess moisture.

3. 3

   Warm enrichment ingredients: in a small saucepan over low heat, warm the milk to about 50–55°C (hot but not simmering), then turn off the heat. Add butter and swirl until mostly melted. Keeping the dairy warm helps the purée stay glossy and prevents a grainy texture.

4. 4

   Purée the base: pass the hot potatoes through a ricer or food mill into a bowl (avoid a blender to prevent gumminess). Pour in the warm milk-butter mixture in 2 additions, folding with a spatula. Mix just until smooth and cohesive, about 60–90 seconds.

5. 5

   Add eggs and seasonings: finely grate the boiled eggs on the small holes of a box grater (or mash very finely with a fork). Fold into the potato mixture along with grated ginger, garlic powder, dried mint, dried thyme, and black pepper. Taste and adjust salt if needed.

6. 6

   Chill with yogurt: let the mixture cool at room temperature for 10 minutes. Fold in the strained yogurt until fully incorporated and velvety. Press a sheet of parchment or plastic wrap directly onto the surface, then refrigerate at least 2 hours (or up to 24 hours) to set and deepen flavor.

7. 7

   Serve chilled: stir once before serving to restore creaminess. Spoon into a shallow dish and smooth the top with the back of a spoon. Serve cold or cool (about 8–12°C). For clean portions, chill 3–4 hours and use a warmed spoon to scoop.