Mashed potatoes with Greek yogurt and green onions
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 220, total fat 9 G., saturated fats 3.5 G., proteins 6 G., carbohydrates 30 G., fiber 2 G., cholesterol 5 mg, sodium 500 mg, sugar 2 G.
Calories 220, total fat 9 G., saturated fats 3.5 G., proteins 6 G., carbohydrates 30 G., fiber 2 G., cholesterol 5 mg, sodium 500 mg, sugar 2 G.
Natural Greek yogurt and green onions add a delicious flavor and creaminess to mashed potatoes. They also effectively replace heavy butter and cream, enriching your side dish with protein, calcium, and probiotics. For a more flavorful potato mash, boil them with a bay leaf, then mash them with a garlic-green onion sauté in yogurt. Serve topped with spring green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of small potatoes (15-20 pcs.), washed with a brush
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 1 bunch green onions (about 6), thinly sliced
- 2 cloves garlic, grated (about 0.5 tsp)
- 1 cup Greek yogurt
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Cooking the dish according to the recipe:
- Place the potatoes and bay leaf in a medium saucepan, cover with cold water, and bring to a boil. Cook over medium heat until tender when pierced with a fork, 35-40 minutes, adjusting the heat as needed to maintain a gentle simmer. Separately, remove 1 cup of the water from the pan, drain the rest thoroughly, and leave the potatoes in the pan.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Set aside 2 tablespoons of the green onions, then add the rest to the skillet along with the garlic and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Turn off the heat and stir in 3/4 cup of the yogurt.
- Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons of salt, and 1/4 teaspoon of black pepper to the hot potatoes. Mash with a potato masher until almost smooth (a few small chunks will remain). If you prefer a creamier puree, add a little more of the reserved potato water. Transfer the puree to a serving platter, drizzle with the remaining Greek yogurt, and sprinkle with the reserved green onions.
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