Mashed Yukon Gold Potatoes with Greek Yogurt and Chives
In addition to being a good source of blood pressure-regulating potassium, potatoes contain protease inhibitors that may help repel viral invasions. Yogurt is rich in calcium and phosphate, an LDL-cholesterol-lowering combination of minerals.
When mashed, Yukon Gold potatoes are practically dairy-like, and here they get additional creaminess from yogurt.
Ingredients
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.
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