Active Time: 25 MinsTotal Time1 Hour
Yield: Serves 12 (serving size: 2/3 cup)

Herb-infused olive oil and Greek yogurt replace much of the butter and milk you’d find in traditional mashed potatoes. The finished dish has a lightly tangy, herbal fruity flavor that’s irresistible. You can make the potatoes a day ahead, but anticipate that you may need to stir in a little milk to restore the creamy texture.

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
  • 1/2 cup olive oil
  • 1(3-inch) rosemary sprig
  • 2thyme sprigs
  • 1 1/3 cups plain 2% reduced-fat Greek yogurt
  • 3 tablespoons unsalted butter, softened and cut into pieces
  • 2 teaspoons kosher salt
  • 1/2 teaspoon finely ground black pepper
  • Coarsely ground black pepper
  • Fresh thyme leaves
  • Fresh rosemary leaves

Nutritional Information

  • Calories 218
  • Fat 12g
  • Satfat 3g
  • Unsatfat 8g
  • Protein 5g
  • Carbohydrate 21g
  • Fiber 1g
  • Sugars 1g
  • Added sugars 0g
  • Sodium 337mg
  • Calcium 3% DV
  • Potassium 0% DV
  • Calories 218
  • Fat 12g
  • Satfat 3g
  • Unsatfat 8g
  • Protein 5g
  • Carbohydrate 21g
  • Fiber 1g
  • Sugars 1g
  • Added sugars 0g
  • Sodium 337mg
  • Calcium 3% DV
  • Potassium 0% DV

How to Make It

Step 1

Place potatoes in a Dutch oven, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer, uncovered, until potatoes are fork-tender, 20 to 25 minutes. Drain and let stand at room temperature until potatoes look dry and chalky, about 10 minutes. Return potatoes to Dutch oven.

Step 2

While potatoes simmer, bring olive oil, rosemary, and thyme to a gentle simmer in a saucepan over low. Cook, stirring once, until mixture is fragrant and herbs have darkened, about 10 minutes. Remove from heat, and cool 10 minutes. Using a rubber spatula, press oil mixture through a fine wire-mesh strainer into a small bowl. Discard rosemary and thyme.

Step 3

Mash potatoes with a potato masher until all large chunks are broken down and potatoes are fluffy. Stir in herb-infused oil, yogurt, butter, salt, and finely ground pepper until blended. Garnish with coarsely ground pepper and herb leaves.

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