Description
Creamy, tangy Greek yogurt mashed potatoes made with Yukon Gold potatoes, garnished with a Mediterranean twist of melted herby, Aleppo butter.
Ingredients
Units
Scale
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into chunks
- Sea salt, to taste
- 1/2 cup Greek yogurt
- 7 tablespoons unsalted butter, divided
- Black pepper, to taste
- 1-2 garlic cloves, minced (adjust to taste)
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon dried mint
- 1/2 teaspoon dried oregano
Instructions
- Place the potatoes in a large pot, cover with cold water, and season generously with salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Return the hot potatoes to the pot. Mash until mostly smooth, then mix in 2 tablespoons of butter, more salt, and pepper (to taste), and Greek yogurt.
- In a small saucepan, melt the remaining 5 tablespoons of butter over low heat until golden and nutty. Stir in the garlic, Aleppo pepper, dried mint, and oregano and cook until fragrant, about 30 seconds to 1 minute. Remove from heat.
- Spoon the mashed potatoes into a large serving bowl and use the back of your spoon to create little wells across the top. Drizzle the warm spice butter into the crevices so it seeps down into the potatoes, then drizzle the rest over the surface.
- Garnish with fresh chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American / Greek-Fusion