Parsley Smashed New Potatoes

Parsley Smashed New Potatoes

7 Reviews
From: EatingWell Magazine, July/August 2009

Freshly dug, true “new” potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.

Ingredients 6 servings

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  • 2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered
  • ⅔ cup low-fat plain yogurt
  • 2 scallions, cut in half lengthwise and finely chopped
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons butter, softened
  • ¾ teaspoon salt
  • White or freshly ground black pepper, to taste


  • Active

  • Ready In

  1. 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.)
  2. Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
  3. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

Nutrition information

  • Serving size: scant 1 cup
  • Per serving: 160 calories; 4 g fat(3 g sat); 3 g fiber; 27 g carbohydrates; 4 g protein; 37 mcg folate; 12 mg cholesterol; 4 g sugars; 0 g added sugars; 403 IU vitamin A; 18 mg vitamin C; 73 mg calcium; 1 mg iron; 340 mg sodium; 781 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat

Reviews 7

December 04, 2013
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By: EatingWell User
Creamy, tasty, perfect I made a vegan version using So Delicious coconut milk yogurt and Zen Budda buttery spread (the much more widely available Earth Balance would do, also). The yogurt really imparts a nice creaminess and flavor. But the whole ensemble works great. Pros: Overall great side dish Cons: None
November 25, 2011
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By: lambertef
Love the tangy flavor! I made this dish for Thanksgiving this year, due to it being part of Eating Well's Thanksgiving 'sideshow.' The only change I made was to use Greek low-fat yogurt instead of regular (perhaps the reason for the extra tang?) and I used my Smart Balance butter spread instead of butter. To me, this dish reminded me of sour cream and onion flavor (thoughI don't even like sour cream). Overall, a tangy, zesty, wake-up for those overloaded Thanksgiving tastebuds. s Pros: Easy to make
May 24, 2011
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By: aquakej
Fresh and Tasty! Though not tasting exactly like your standard rich mashed potatoes, these are definitely worthy of a place in my recipe box. This is a great way to update and put a fresh twist on mashed potatoes; they really have a "zing" to them, and are big on flavor! Tastes like Spring; yum!
December 02, 2010
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By: deelim2525
I made a 5 pound batch with red potatoes for Thanksgiving. I also added fresh minced garlic. YUM! They turned out great! I did not even miss all the fattening butter and 2% milk I normally would have dumped in potatoes.
November 27, 2010
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By: EatingWell User
Excellent recipe. The only thing I would do is to add some bacon bits-- what can I say, it's a guy thing!
July 24, 2010
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By: EatingWell User
This is a fantastic potato dish! I had some leftover new potatoes that had been boiled. I quickly reheated them in the micro and added the additional ingredients....delicious!
March 17, 2010
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By: EatingWell User
I absolutely LOVE this recipe. The only substitute I make is to use non-fat sour cream instead of yogurt. I've made it for a few parties and everyone loves it. There's never any left.
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