Creamy, butter-whipped potatoes serve as the base for this generous Tepsi Kumpir, a deconstructed take on the classic Turkish street food. By spreading a velvet-smooth potato mash across a large tray, you create a customizable canvas that holds up beautifully to a variety of fresh, contrasting toppings. It is a hearty, communal way to serve a meal that feels more substantial than your standard potato side dish.

The assembly is where the textures really come to life. You balance the richness of melted kaşar cheese with the crunch of a bright yoghurt coleslaw, earthy garlic-sautéed mushrooms, and a tangy cumin-spiced carrot salad. Adding a scoop of zesty, herb-forward kısır helps tie everything together with its slight acidity and chew, cutting through the creaminess of the base.

Because you can prep the individual components ahead of time, this is an efficient way to feed a group without spending the entire evening in the kitchen. Drizzling the final tray with a bit of mayo and sriracha adds a final kick of heat, making each bite a distinct blend of mellow potato, crunchy vegetables, and savory seasonings.

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This tray-baked potato dish is an excellent choice for a hearty weeknight dinner, but if you are looking to round out your meal plan with something sweet or a functional snack, there are plenty of options. For those who enjoy preparing thoughtful treats, these delicate cream-filled puffs are a fantastic way to finish off a savory feast, while having a stash of wholesome homemade energy bites on hand makes for an easy grab-and-go solution during busy afternoons.

Key Ingredients

Potatoes: These serve as the creamy, mashed base for the entire tray bake.
Kashar or Mozzarella cheese: Melted into the mashed potatoes to create a rich, stringy consistency.
Cabbage: Provides a fresh, crunchy texture when prepared as a yogurt-based coleslaw topping.
Mushrooms: Sautéed with garlic and thyme to offer a savory, earthy topping layer.
Purple carrots: Cooked with cumin seeds to introduce a warm, spiced element to the dish.
Fine bulgur: Used to create the traditional kisir salad topping for added texture and complexity.
Yogurt: Acts as a cooling binder for both the coleslaw and the cumin-spiced carrot salad.
Butter: Enriches the mashed potato base for a smooth and indulgent mouthfeel.

Elevate Your Dinner Spread

15 Minute Airfried Hot Honey Tofu serves as a quick, protein-packed side that offers a nice contrast to the earthy flavors of the baked potatoes.
Miso Braised Leeks bring a sophisticated, savory depth to the table, pairing perfectly with the creamy texture of tray-baked spuds.
Rose & Cardamon Mini Loaves act as the ideal aromatic companion to serve alongside coffee or tea after a satisfying potato-based meal.

Tepsi Kumpir (Tray ‘Baked’ Potatoes)

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Ingredients Tepsi Kumpir

1 kg potatoes (washed, peeled, cubed then boiled till tender)2 cups milk of choice1 tsp salt (to taste)1/2 tsp ground black pepper2 cups grated kaşar or mozzarella4 tbsp butter

Steps To Make

Drain boiled potatoes, add back into pot with milk, salt & pepper.Mash the potatoes till smooth, add butter & cheese, mix well till stringy & set aside (keep warm)

Yoghurt Coleslaw

2 cups cabbage (thinly sliced)1/2 cup carrot (julienned)1 tbsp spring onion (white part only, thinly chopped)1 cup yoghurt1/2 tsp salt1/4 tsp ground black pepper

Steps To Make Coleslaw

Combine All Ingredients, Taste To Adjust Seasoning & Set Aside.

Garlic &Amp; Thyme Mushroom

1 tbsp olive oil2 cups fresh mushroom of choice (sliced)2 cloves garlic (minced)1/2 tsp dried thyme1/4 tsp salt (to taste)1/8 tsp ground black pepper

Steps To Make Garlic &Amp; Thyme Mushroom

Heat a pan on medium high, add oil & mushrooms.Cook till mushrooms are browned (abt 8 mins) add garlic, thyme, salt & pepper.Taste for seasoning & set aside.

Cumin Purple Carrot

2 cups purple carrot or cabbage (chopped or thinly sliced respectively)1 tsp olive oil1 tsp cumin seeds1/2 tsp salt (to taste)1/4 tsp ground black pepper1 tbsp yoghurt

Steps To Make

Heat a pan on medium high, add oil.Add cumin seeds, cook for 1 min & add carrot or cabbage.Cook for 8 mins, add salt & pepper, cook till tender.Remove from heat, set aside to cool completely & add yoghurt.Taste for seasoning & set aside.

Finishing

To Assemble, Transfer Warm Mashed Potato Mixture To Base Of A Heatproof Baking Tray.Arrange The Toppings (I Also Added Steamed Corn Kernels &Amp; Peas, Sliced Pickled Jalapeno &Amp; 2 Types Of Olives), Drizzle With Mayo &Amp; Sriracha (Or Ketchup) &Amp; Sprinkle More Grated Cheese (Optional).To make the kısır salad, mix 1 cup of fine bulgur with 1 tbsp tomato paste, 1/2 tsp salt & 1/2 tsp chilli flakes.Mix well then add 3/4 cup of hot water. Cover & set aside for 15 mins or until all the moisture has been absorbed.Add 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp pomegranate molasses, 1 tbsp chopped spring onion, 1 tbsp chopped parsley & 1 tbsp chopped mint.Mix well, taste for seasoning & set aside.

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