- 3 pounds Yukon Gold or russet potatoes, unpeeled and cut into 1-in. chunks
- 1 cup hazelnuts, coarsely chopped
- 1/2 cup unsalted butter
- 1 cup milk, warmed to steaming
- 1 container (7 oz.) plain low-fat Greek yogurt
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
How to Make It
Put potatoes in a large pot and cover with cold water. Cover and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced, about 15 minutes. Drain; return to pot.
Meanwhile, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes. Add butter and cook, stirring frequently, until butter is golden brown and flecked with brown bits and hazelnuts are dark brown, about 5 minutes. Pour hot hazelnut mixture into a bowl and set aside.
Mash hot potatoes. Add milk, yogurt, salt, and pepper, mashing to blend. Transfer to a serving bowl and spoon about half the warm hazelnut mixture over the top; serve the rest on the side.