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Categories:
potatoes bay leaf extra-virgin olive oil scallions garlic kosher salt full-fat freshly ground black pepper
Viewed: 85 - Published at: 4 years agoIngredients
- 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
Method
- 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.
