Photo: Romulo Yanes; Styling: Claire Spollen

 

YieldsServes 10 to 12
AuthorAngela Brassinga

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.

Mashed Potatoes with Herbed Greek Yogurt