Smashed Potatoes with Greek Yogurt and Scallions

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.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.

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