TL/DR – Greek Yogurt Mashed Potatoes with Parsley Dill Pesto. Healthier mashed potatoes with only 2 T butter and the great tangy flavor of Greek yogurt topped with a lively green pesto made from fresh parsley, dill, lemon zest, garlic, walnuts and olive oil.
Pondering the parsley in the garden, I thought about the other times I’ve made parsley pesto and how lively and verdant it is. Then I thought about mashed potatoes because, well, why not think about mashed potatoes at least once a day? As my mouth watered at the idea of parsley pesto dolloped on mashed potatoes, fresh dill entered my thoughts and my head just about exploded.
These mashed potatoes only have some butter and the majority of creaminess and flavor comes from plain Greek yogurt. To cut down on boiling time, dice the potatoes before cooking. Also, salt the water well. The secret to fluffy mashed potatoes is to return them to the empty, hot pot once drained and allow the extra moisture to steam off on a low burner for a couple of minutes. Then mash with the butter and Greek yogurt, taste and then season with salt and pepper. I find that if I salt the water with about a tablespoon of salt and then add about one teaspoon of kosher salt at mashing time, they’re perfect.
The pesto is just fresh parsley, fresh dill, extra virgin olive oil, lemon zest, garlic, walnuts, salt and pepper. No need for anything else.
The result is so satisfying. Dollop a generous spoonful of the pesto atop a mound of potatoes and mix as you eat. Flavor explosion. Mind blown. Seriously worth a try. And though I have yet to try it, I think that it would work just as well as a potato salad. Just toss the boiled diced potatoes with the pesto and Greek Yogurt. Also try Chive Mashed Potatoes.
Greek Yogurt Mashed Potatoes
A healthier version of mashed potatoes with only 2T of butter and a good amount of Greek yogurt.
Ingredients
- 2 lbs red potatoes, peeled
- 2 T unsalted butter
- 3/4 c plain Greek Yogurt
- 1 T plus 1 t kosher salt, divided
- 1/4 t ground black pepper
Directions
- Step 1 Peel the potatoes, cut them into half inch chunks and place them into a large saucepan.
- Step 2 Fill the saucepan so that the potatoes are covered by an inch of water. Sprinkle 1 T kosher salt over the top and bring to a boil.
- Step 3 Boil the potatoes for between 10 – 15 minutes. When they are fork tender, drain well and return them to the pan. Place back over low heat and for 1 – 2 minutes, allow the moisture to cook off. Stir constantly as this takes place.
- Step 4 Add the butter and Greek yogurt and mash until the butter is melted and the yogurt is well incorporated.
- Step 5 Add 1/4 teaspoon salt and the ground pepper and mash for another 30 seconds. Check for taste and consistency. Add another 1/4 to 1/2 teaspoon of salt and mash some more.
- Step 6 Do a final taste. If you prefer a looser consistency, add more Greek Yogurt by the tablespoon. Add another 1/4 t salt if you feel it needs more.
- Step 7 Place on plates with the main course and top with Parsley Dill Pesto, recipe below.
Parsley Dill Pesto
A lively, green, fresh dairy-free pesto with parsley, dill, walnuts, garlic, lemon zest and olive oil perfect for potatoes.
Ingredients
- 1 bunch fresh Italian parsley
- 1 small clove garlic, chopped roughly
- Zest of one lemon
- 1/2 c extra virgin olive oil
- 1/4 t walnut halves and pieces
- 4 medium sprigs of dill, or one packet from the refrigerated produce section, thick stems discarded
- 1/4 t kosher salt
- 1/8 t ground black pepper
Directions
- Step 1 Place all ingredients into a small food processor and process until smooth.
- Step 2 Dollop on top of a heap of Greek Yogurt Mashed Potatoes.
