Smashed Potatoes with Greek Yogurt and Scallions

Level: Easy Yield: 6 servings

Nutritional Analysis (per serving): Calories 220; Total Fat 9 g; Saturated Fat 3.5 g; Cholesterol 5 mg; Sodium 500 mg; Carbohydrates 30 g; Dietary Fiber 2 g; Protein 6 g; Sugar 2 g.

Total time: 1 hr 5 min Prep: 10 min Cook: 55 min

These simple smashed potatoes are brightened with tangy Greek yogurt, which adds creaminess, protein, calcium, and beneficial probiotics.

2 pounds small, thin-skinned all-purpose potatoes (15 to 20), scrubbed
1 bay leaf
2 tablespoons extra-virgin olive oil
1 bunch scallions (about 6), thinly sliced
2 cloves garlic, grated (about 1/2 teaspoon)
Kosher salt
1 cup full-fat Greek yogurt
Freshly ground black pepper

Directions:

Place the potatoes and bay leaf in a medium saucepan, cover with cold water, and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed so the water simmers but does not boil. Reserve 1 cup of the potato cooking water; drain the potatoes well and return them to the saucepan.

Meanwhile, heat the oil in a small skillet over medium heat. Set aside 2 tablespoons of the sliced 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. Turn off the heat and whisk in 3/4 cup of the yogurt.

Add the yogurt-scallion mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional reserved potato water if you prefer creamier potatoes.

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