Ingredients40 m servings 173 cals
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.)
- Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
- Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
- By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
Per Serving: 173 calories; 4.4 g fat; 30 g carbohydrates; 4.2 g protein; 12 mg cholesterol; 345 mg sodium. Full nutrition
ReviewsRead all reviews 6
Very tasty! Only change I made was that I boiled the potatoes instead of steaming (don't have a steamer) and they came out just as good.
this was pretty good.. i scaled the recipe down to 3 servings and used russets.. used greek yogurt and left out the scallions and parsley.. doubled the butter and added about three times the sal...
I love this recipe! I make it every Thanksgiving, instead of mashed potatoes. i make it just as written. Sometimes I use new potatoes, sometimes I use those tri-colored potatoes. They are alw...
This was so easy and so delicious! As we were eating it for dinner we were talking about how we could use the left overs because we were not going to throw them out! We came up with fried potat...