How to Turn Mashed Potatoes into a Magical Summer Dip

Mashed potatoes are the base of our personal food pyramid in the winter months. They are, perhaps, the ultimate, ultimate, ultimate comfort food. But in the summer, what to do with them? It feels a little odd to be loading up on starch and gravy with the air conditioning on full blast.

Worry not—we have the solution. Take the creamy, salty delight that is macerated spuds and turn it into a vehicle for jazzing up some fresh vegetables.

This recipe comes from Christian Puglisi of Copenhagen's Relæ, and it's rather ingenious. It starts with salt cod that is fried in butter to such crispy perfection that it turns into something resembling golden, umami floss.

The rest is simple, really. Add milk to your mashed potatoes to render them smooth as silk, add a bit of lemon dressing, and ready your radishes, carrots, celery, or whatever else have you for some serious dipping.

Seasons change, but our love for mashed potatoes never wavers.