TWICE-BAKED POTATOES WITH GREEK YOGURT
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and adds a delightful tangy note.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly.
- Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper.
- Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving.
HERBED YOGURT MASHED POTATOES
Make your mashed spuds creamy by adding yogurt to the mix, then stir in chives, dill and parsley.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.
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
POTATOES IN YOGURT
These yummy potatoes go very well with hot rotis, nan, steamed rice, or garlic bread. You might need to adjust the amount of chilli powder and chillies to suit your taste, because it is a moderately spicy dish.
Provided by Anu_N
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place a skillet on medium heat and heat the oil/ghee in it.
- When heated, add the minced ginger, and then the chopped onion.
- Saute for a minute.
- Add the potato cubes and fry for a while.
- Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
- Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
- Fry for 2-3 minutes.
- Add the yogurt/curds to the potato mix, and then add the water.
- Mix well and bring it to a boil.
- Remove from the flame and garnish with the corriander.
- Serve hot.
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GREEK YOGURT MASHED POTATOES - NUTRITION TO FIT
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- Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, boil 15-20 minutes until potatoes are fork tender.
- Drain potatoes and place in a large bowl. Mash thoroughly. Add Greek yogurt, milk, butter or olive oil, salt, and rosemary; mash or stir to combine.
- Serve immediately and enjoy! Alternatively you can make up to 24 hours in advance and reheat prior to serving.
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