These potatoes are everything we love about cozy, traditional Thanksgiving fare. Since we're not into deprivation, going without mashed potatoes on Thanksgiving is just not an option. Still, we're not into gorging ourselves (we'd like to still feel human after our meal). So we've done it smarter; healthier without sacrificing any deliciousness. We've exchanged the usual cream and butter for olive oil and greek yogurt (good fats and protein). We love the subtle tarty flavor the yogurt gives. Bay leaves add a nice layer of flavor so you don't need a lot of salt. And did we mention how easy this is to make?
2 lbs baby red potatoes, halved or quartered so each piece is about the same size.
2/3 C low-fat plain greek yogurt
3 T extra virgin olive oil
1/4 C scallions, finely chopped
1/4 C fresh parsley, finely chopped
3 dried bay leaves
3/4 tsp salt + more to water
Fresh ground pepper to taste
1 | Bring 1-2 quarts of water to boil in a large saucepan. Add bay leaves, 1 T olive oil, and a dash of salt. Add potatoes and lower heat to medium-high. Let potatoes cook for 20-25 minutes, until tender. Drain all but a tablespoon or two of water and remove bay leaves.
2 | Smash potatoes with a fork or masher (we like to leave some chunks) as you mix in yogurt, 2 T olive oil, scallions, parsley, salt, and black pepper.