Red Smashed Yogurt Potatoes
1 June 2009
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I loove smashed potatoes … but all of that butter is not good news for bikini season – so I came up with a different way to make smashed potatoes! It doesn’t taste exactly the same but it had a bit of a tang to it from the Greek yogurt that I actually looove.- 1/3 bag of small red potatoes
- 8oz Chobani low fat Greek yogurt
- 2 tbs dill weed
- 2 tbs EVOO
- Salt
- Pepper
- 2 cloves of garlic minced
- big pinch of parsley
- To start out I like to cut all of the baby potatoes in half so that they cook faster… but it’s important to remember that you need to keep a close eye on the potatoes because if they’re too well done – the whole dish will taste starchy and won’t have the right consistency.
- Salt the water and boil until the potatoes are “fork tender”
- Strain the potatoes and with a potato masher or a wooden spoon – smooth them to a smashed potato consistency.
- Add yogurt and EVOO and combine well.
- Add in parsley, garlic, dill weed, a pinch of salt and pepper.
- If the smashed potatoes need a bit more moisture, add a bit more EVOO.
Enjoy this healthier and unique variation of the smaaashed potato. 
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