Wednesday, May 18, 2005

Parsley Smashed New Potatoes

Parsley Smashed New Potatoes (Adapted from Eating Well)

2 pounds baby red potatoes, halved or quartered if large
2/3 cup plain Greek-style yogurt
2 scallions, finely chopped
1/4 cup finely chopped fresh parsley
2 tablespoons butter, softened
salt and fresh ground black pepper

In a large saucepan fitted with a steamer basked, bring 2 inches of water to a boil. Add potatoes into the basket - cover and cook until very tender, about 20 to 25 minutes.

Meanwhile, in a large bowl, stir together yogurt, scallions, parsley and butter. Add the steamed potatoes into the bowl and use a fork to break them up until they crumble apart and lightly clump together - season with salt and fresh ground black pepper to taste.

Makes about 4 to 6 servings.

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