Herb-infused olive oil and Greek yogurt replace much of the butter and milk you’d find in traditional mashed potatoes. The finished dish has a lightly tangy, herbal fruity flavor that’s irresistible. You can make the potatoes a day ahead, but anticipate that you may need to stir in a little milk to restore the creamy texture.

Liz Mervosh
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

25 mins
1 hr
Serves 12 (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a Dutch oven, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer, uncovered, until potatoes are fork-tender, 20 to 25 minutes. Drain and let stand at room temperature until potatoes look dry and chalky, about 10 minutes. Return potatoes to Dutch oven.

  • While potatoes simmer, bring olive oil, rosemary, and thyme to a gentle simmer in a saucepan over low. Cook, stirring once, until mixture is fragrant and herbs have darkened, about 10 minutes. Remove from heat, and cool 10 minutes. Using a rubber spatula, press oil mixture through a fine wire-mesh strainer into a small bowl. Discard rosemary and thyme.

  • Mash potatoes with a potato masher until all large chunks are broken down and potatoes are fluffy. Stir in herb-infused oil, yogurt, butter, salt, and finely ground pepper until blended. Garnish with coarsely ground pepper and herb leaves.

Nutrition Facts

218 calories; fat 12g; saturated fat 3g; protein 5g; carbohydrates 21g; fiber 1g; sugars 1g; sodium 337mg.