SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS
Tangy Greek yogurt upgrades these otherwise simple mashed potatoes. Not only does it add protein and calcium, but it's also a probiotic, which is important for gut health.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes and bay leaf into 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 to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
- Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the 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 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 potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.
Nutrition Facts : Calories 220 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams
POTATOS IN YOGURT AND METHI SAUCE
This potato dish is very creamy with a hint of methi flavor, good side dish for spicy pulaos or indian flat breads. It can also be used as a filling in sandwich wraps. Spinach can be substituted for methi leaves.
Provided by Neelakumari
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut the potatoes in half lengthwise, skin on. Cook it in salted water, until the potatoes becomes tender.
- Heat oil in a pan. Add mustard seeds after it splutters add the red chillies and curry leaves, fry till it becomes crispy.
- Add the methi leaves and stir fry for few minutes, lower the heat, add the chilli powder, cumin powder and salt.
- Add the potatoes to it and cook for few minutes, mix it well without breaking the potatoes.
- Add 3 tbs of yogurt to the mixture and stir it thoroughly, check for salt and remove it from heat.
- Transfer it to a serving bowl, cover it and let it stand for at least 2 hours before serving.
- Add the remaining 1 tbs yogurt to it just before serving.
Nutrition Facts : Calories 233.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 1.9, Sodium 37.1, Carbohydrate 48.8, Fiber 6.4, Sugar 4.5, Protein 6.5
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