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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.
- By: Katie Webster
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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.
- 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
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
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
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
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
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
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
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.
