This missive, after The Third U-C Dinner, is from Kate, who made this interesting/healthy/delicious version of the classic fave, mashed potatoes. “Last night was so great, Catherine, and your sausage/ratatouille-mitt-cornbread was, if possible, even better tonight. I really wanted to give Bill a taste, really I did, and somehow I never got around to it. Which means I may just have to make it myself. Truly, all the food was spectacular, but this is the dish I will remember.
Here’s what I loved so much about last night, aside from the wonderful people and great wine and general conviviality: Somehow there was all this reverence and appreciation for and fascination with the food, without the preciousness and competitiveness that can take all the wind out of the pure pleasure of it. Congrats for setting the tone, the standard, and the table.”
Now, how sweet is that? Here’s Kate’s recipe, such as it is.
2 pounds (give or take) red or fingerling (or any other type you have on hand) potatoes, cut into quarters (but better it’s all the same kind, so it cooks evenly)
1 1/2 cups yogurt (no-fat, low-fat, full-fat, Greek, whatever you like)
1 bunch green onions, chopped (use as much of the green as you like)
1 tsp curry powder
S & P
Chopped parsley or cilantro (more for color than flavor)
Combine yogurt with onions, curry, and salt and pepper. It should taste strong and tangy.
Place potatoes in a little water in microwave-safe casserole dish; cover and cook till tender, not mushy (12 minutes or so).
Remove from microwave, let cool a tad, then add yogurt mixture and mash roughly (too much mashing and it gets glue-y). Correct seasonings. add more yogurt if necessary (the potatoes keep absorbing it).
Garnish with parsley or cilantro.