Mashed Potatoes with Herbed Greek Yogurt
Photo: Romulo Yanes; Styling: Claire Spollen
These bright green potatoes add a bolt of color to the Thanksgiving table. Although luxuriously creamy, they have a nice tang to balance the richness.
How to Make It
Step 1
1
Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 tsp. salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain; return to pot, off the heat.
Step 2
2
In a medium bowl, combine yogurt, 1/2 tsp. salt, and 1/3 cup each parsley, dill, and chives. Set aside.
Step 3
3
Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add milk, 2 tbsp. butter, 1/2 tsp. salt, and the pepper; mash to blend. Stir herbed yogurt into potatoes. Add salt and pepper to taste. Transfer to a serving bowl, top with remaining 1 tbsp. butter, and scatter 2 tbsp. mixed chopped herbs over the top.
Step 4
4
Make ahead: Through mashing of potatoes in step 3 (before adding yogurt), up to 1 day, chilled. Reheat in a microwave until hot (if they've stiffened up, add enough milk to make them creamy). Stir herbed yogurt into warmed potatoes and proceed as directed.
Ingredients
4 pounds thin-skinned yellow potatoes, such as Yukon Gold, peeled, cut into 1-in. chunks
About 2 tsp. kosher salt, divided
1 cup whole-milk Greek yogurt
1/4 teaspoon pepper
1/3 cup chopped parsley
1/3 cup chopped dill
1/3 cup chopped chives
1 cup milk, warmed until steaming
3 tablespoons salted butter, softened, divided
2 tablespoons chopped parsley, dill, and chives for topping
Directions
Step 1
1
Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 tsp. salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain; return to pot, off the heat.
Step 2
2
In a medium bowl, combine yogurt, 1/2 tsp. salt, and 1/3 cup each parsley, dill, and chives. Set aside.
Step 3
3
Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add milk, 2 tbsp. butter, 1/2 tsp. salt, and the pepper; mash to blend. Stir herbed yogurt into potatoes. Add salt and pepper to taste. Transfer to a serving bowl, top with remaining 1 tbsp. butter, and scatter 2 tbsp. mixed chopped herbs over the top.
Step 4
4
Make ahead: Through mashing of potatoes in step 3 (before adding yogurt), up to 1 day, chilled. Reheat in a microwave until hot (if they've stiffened up, add enough milk to make them creamy). Stir herbed yogurt into warmed potatoes and proceed as directed.
Search All of Sunset's Recipes
The Latest
A Local’s Tips for Hitting the Motherlode of Cool in Sacramento
