3/7/11

Mmm-mashed potatoes with Greek yogurt

Mashed potatoes is listed or named as a comfort food for many people... me included. It's also wonderful to serve on a freezing cold winter night. But now that we are entering into spring is there still a place for mashed potatoes amid the sunny days, warmer weather and 'lighter' feeling time of year? Absolutely! And that is what came to mind when I found this recipe stashed away in my files. Originally I had it in with other Fall recipes to consider for Thanksgiving but truth be told I like my traditional mashed potatoes at Thanksgiving; all butter, milk, sour cream and goodness! But spring is lighter... and so are these potatoes. Made with Greek yogurt with skim milk and little butter.

Perhaps good for your Easter meal this year!



1 1/3 c skim milk
2 garlic cloves, smashed
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
3 T butter
1/4 c 2 percent Greek yogurt
1 T chopped fresh chives
salt and freshly ground pepper
2 teaspoons chopped fresh chives

Bring milk and garlic to a boil in a small saucepan; remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. Bring to a boil. Cook until tender, 10 to 12 minutes. Drain, and pass through a ricer or a food mill. Return to pot.

Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt; season with pepper. Garnish with chives.
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