Tangy Greek yogurt upgrades these otherwise simple mashed potatoes. Not only does it add protein and calcium, but it’s also a probiotic, which is important for gut health.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds small, thin-skinned all-purpose potatoes (15 to 20), scrubbed
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 1 bunch scallions (about 6), thinly sliced
- 2 cloves garlic, grated (about 1/2 teaspoon)
- Kosher salt
- 1 cup full-fat Greek yogurt
- Freshly ground black pepper
Instructions
- Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
- Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
- Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.
Nutrition Facts
| Calories | 220 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 5 milligrams |
| Sodium | 500 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 2 grams |
| Protein | 6 grams |
| Sugar | 2 grams |
Reviews
Easy when you want something fast and very flavorful! A repeat!