Mashed Yukon Gold Potatoes with Greek Yogurt and Chives
HOW IT HEALS: Low-carb mania gave potatoes an undeserved bad rap. In addition to being a good source of blood pressure-regulating potassium, potatoes contain protease inhibitorssubstances that may help repel viral invasions. When mashed, Yukon Gold potatoes are practically dairy-like, and here they get additional creaminess from the yogurt. Although heating yogurt destroys its immune-boosting bacteria, beneficial minerals remain in abundance (nearly 450 milligrams calcium and 350 mg phosphate per cup of low-fat yogurt). German research found a 6 percent drop in LDL cholesterol levels in people whose diets were supplemented with calcium and phosphate.
Ingredients
Serves 8
3 1/2 pounds unpeeled Yukon Gold potatoes, cut into 1-inch pieces
1 cup whole milk, warm
2 tablespoons unsalted butter, room temperature
sea salt to taste
freshly ground black pepper to taste
1/2 cup Greek yogurt or light sour cream
4 tablespoons chopped fresh chives, divided
Directions
1. Bring 2 inches of water to a boil in a large pot over medium heat. Set a steamer basket in the pot. Place the potatoes in the basket, cover, and steam until the potatoes are very tender and falling apart (about 30 minutes). Transfer the potatoes to a large bowl and mash until smooth. Stir the milk and butter into the potatoes. Season with salt and pepper, and transfer to a serving bowl.
2. Combine the yogurt or sour cream and 3 tablespoons of chives in a small bowl and season with salt and pepper. Spoon the yogurt mixture over the potatoes, swirling it into the top layer only. Sprinkle with the remaining tablespoon of chives and more black pepper.
Nutrition Facts
Per serving: 227 calories, 21% fat (5 g; 3 g saturated), 68% carbohydrate (38 g), 11% protein (6 g), 2 g fiber, 67 mg calcium, 57 mg sodium.
