We learned about patates paçasi, mashed potatoes seasoned with garlic and tangy yogurt, on a recent trip to Turkey. The potatoes were twice-cooked: first boiled and mashed until smooth, then finished either in a skillet, with generous amounts of oil and butter, or smothered in cheese and baked until puffy and golden brown. For our adaptation, we opted for the latter. Traditionally, the dish incorporates kasar, a semi-firm sheep’s milk cheese, but since it’s difficult to source in the U.S., we sought out alternatives. We found that most melty cheeses, including mozzarella, cheddar and Gruyère, worked deliciously, and encourage using your favorite. The final touch is a drizzle of Aleppo pepper-infused butter, bringing both nuanced richness and earthy heat. For make-ahead convenience, the mashed potatoes can be put into the baking dish without the cheese topping, cooled, covered with foil and refrigerated a day in advance. When ready to bake, scatter the cheese onto the potatoes, re-cover with foil and bake as directed.