Smashed Potatoes with Greek Yogurt and Scallions

1. 1

   Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer.

2. 2

   Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil.

3. 3

   Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.

4. 4

   Meanwhile, heat the oil in a small skillet over medium heat.

5. 5

   Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes.

6. 6

   Turn off the heat, and whisk in 3/4 cup of the yogurt.

7. 7

   Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes.

8. 8

   Mash with a potato masher until mostly smooth (a few chunks are fine).

9. 9

   Stir in additional potato water if you want creamier potatoes.

10. 10

    Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.