Parsley Smashed New Potatoes

Freshly dug, true "new" potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here[ we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.]

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 servings, scant 1 cup each

Ingredients
  • 2 pounds new or baby red potatoes (1- to 2-inch diameter), large ones quartered
  • 2/3 cup low-fat plain yogurt
  • 2 scallions, cut in half lengthwise and finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons butter, softened
  • 3/4 teaspoon salt
  • White or freshly ground black pepper to taste
Directions

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.)

Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.

Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

Per serving: 159 calories; 4 g fat (3 g saturated fat, 0 g mono unsaturated fat); 12 mg cholesterol; 27 g carbohydrates; 4 g protein; 3 g fiber; 321 mg sodium; 779 mg potassium

Nutrtion Bonus: Vitamin C (30% daily value), Potassium (22% dv).

2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 fat


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