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Mashed Potatoes with Yogurt, Lemon and Mint
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.
4 to 6
Servings
Tip
Don’t use regular yogurt or the potatoes will be soupy and soggy. Be sure to use thick, creamy whole-milk Greek yogurt.
35 minutes
Ingredients
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3
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
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Kosher salt and ground black pepper
Directions
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01In 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.
