Smashed Potatoes with Greek Yogurt and Scallions
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
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
Directions
- 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.