(*Reader Recipe)
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.
What a great idea to make mashed potatoes with yogurt! I love the addition of curry powder too!
By: Natasha - 5 Star Foodie on October 29, 2009
at 5:14 pm
OOOO I like this! Kate is very smart using yogurt compared to butter and heavy cream.
By: Fallon on October 29, 2009
at 5:34 pm
I’m a butter and milk kind of mashed potato girl however I can appreciate the health aspect of this. Of course I’d never turn down a potato though
What a sweet letter.
By: Monica H on October 29, 2009
at 7:01 pm
I think yogurt is a great addition to mashed potatoes. It has a tang similar to buttermilk that just works really well. It sounds like your dinners are so much fun!
By: Phoo-D on October 29, 2009
at 7:07 pm
I have never thought to put yogurt or curry in my mashed potatoes. I love this new twist of flavors for mashed potatoes, especially since I am getting into curry lately.
By: RobinSue on October 30, 2009
at 3:56 am
Your dinners sound like a blast! I agree with Phoo-D, I think I’d like the tang of the yogurt in there.
By: TheKitchenWitch on October 30, 2009
at 6:38 am
Sounds fantastic, never would have thought to use yogurt in mashed potatoes.
By: Bob on October 30, 2009
at 6:42 am
Curry and yogurt! How unique! I bet these are delicious!
By: Reeni on October 30, 2009
at 6:27 pm
Never thought ot use yogurt in mashed potatoes, great substitution. And the addition of curry, nice!
By: donna on October 31, 2009
at 7:42 am
What an interesting combination. Sounds like a “must try”.
By: chayacomfycook on October 31, 2009
at 10:17 pm
I love yoghourt in my msh! It lightens the dish a lot!
MMMMMMMMM,…
By: Sophie on November 1, 2009
at 5:03 am
How cool is this! I love the idea of yogurt in there, brlliant!
By: noble pig on November 1, 2009
at 7:42 am