Mashed Potatoes with Yogurt, Lemon and Mint
- Makes4 to 6 servings
- Cook Time35 minutes
The idea for these mashed potatoes with a decidedly Mediterranean flavor profile comes from Milk Street Facebook Community member Christine Bergman of Richmond Hill, Georgia. Lightly tangy with yogurt and aromatic with fresh mint and lemon zest, the potatoes are the perfect side to grilled kebabs or roasted lamb. To be efficient, chop the mint and grate the lemon zest while the potatoes cook. Plus, the less time the herb and zest wait to be used, the fresher and more vibrant their flavors will be.
Don’t use regular yogurt or the potatoes will be soupy and soggy. Be sure to use thick, creamy whole-milk Greek yogurt.
Step 1
In a large saucepan, combine the potatoes, 6 cups water and 1 teaspoon salt. Bring to a boil over high, then reduce to medium-high and cook at a low boil, uncovered, until a skewer inserted into the potatoes meets no resistance, 15 to 18 minutes.
Reserve about 1 cup of the cooking water, then drain the potatoes in a colander.
Shake the colander to remove as much moisture as possible, then return the potatoes to the pan. Set over low and cook for about 1 minute, occasionally shaking the pan, to evaporate any residual moisture.
Step 2
Off heat, add the butter and, using a potato masher, mash the potatoes until smooth. Stir in the yogurt. If needed, thin the consistency by stirring in some of the reserved cooking water. Stir in the mint and lemon zest, then taste and season with salt and pepper.
Transfer the mashed potatoes to a serving bowl and sprinkle with additional pepper.
