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.

Katie Webster
Source: EatingWell Magazine, July/August 2009


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.)

  • Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.

  • Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

Nutrition Facts

160 calories; protein 4.5g 9% DV; carbohydrates 26.5g 9% DV; exchange other carbs 2; dietary fiber 2.8g 11% DV; sugars 4g; fat 4.5g 7% DV; saturated fat 2.8g 14% DV; cholesterol 11.8mg 4% DV; vitamin a iu 403.2IU 8% DV; vitamin c 17.5mg 29% DV; folate 37.4mcg 9% DV; calcium 73.4mg 7% DV; iron 1.4mg 8% DV; magnesium 40.3mg 14% DV; potassium 780.5mg 22% DV; sodium 339.7mg 14% DV; thiamin 0.1mg 14% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
Excellent recipe. The only thing I would do is to add some bacon bits-- what can I say it's a guy thing! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More