Mashed Potatoes w/ Greek Yogurt & Scallions
These baked potato-inspired Mashed Potatoes consist of Yukon gold potatoes, Greek yogurt, green onions, and garlic. I paired these with pickles, for an almost tartar sauce taste, or baked with a handful of shredded cheddar cheese. Although you can mix and match in your own produce and seasonings to fit your own personal tastes or what you have on hand!
Equipment
- Large Pot
- Stovetop
- Potato Masher
Ingredients
- 2 lbs. Yukon gold potatoes peeled & diced
- 1 c. Greek yogurt (or sour cream)
- 2 green onions chopped
- 2 cloves garlic minced
- dash salt
- dash pepper
- 1/2 c. pickles (optional) minced
- 1 c. cheddar cheese (optional)shredded
Instructions
Mashed Potatoes
- Peel and dice potatoes. They should be able an inch thick.
- Place in a large pot and cover with 2 inches of water.
- Bring to a boil over high heat.
- Boil for 10-15 minutes, or until tender. You should be able to stick a fork in them and have it break in two pieces. They're not quite cooked if the fork comes out cleanly. And they're overdone if it breaks apart completely, instead of just in half.
- Drain and place back in the pot.
- Add the Greek yogurt, butter, salt, and pepper.
- Mash with a potato masher until light and fluffy. Making sure to scrape the sides and stir occasionally.
- Mix in green onion and garlic.
- Add in any toppings of choice. I made some with pickles and some with cheddar cheese.