Yukon gold potatoes are mashed skin-on with butter and Greek yogurt infused with rosemary and miso in this umami-rich side dish.
Course Side Dish
Cuisine Holidays, vegetarian
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6people
Author Stephanie McKercher, RDN
Ingredients
Potatoes:
3poundsunpeeled yukon gold potatoes,cleaned
Salt
¼cupcold unsalted butter(see note)
¼cupcold Greek yogurt(see note)
Rosemary-miso yogurt:
¾cupsoy milkor milk of choice
½cupplain Greek yogurt(see note)
1sprig fresh rosemary
3tablespoonsmiso paste
Optional garnish:
Butter
Plain Greek yogurt
Fresh rosemary
Baby dill
Salt and pepper
Instructions
Prepare potatoes:
Transfer potatoes to a large stockpot and fill with enough water to cover the potatoes. Cover with lid, add salt, and boil on high 40 minutes, or until potatoes can be easily pierced with a fork. Drain water and return cooked potatoes to stockpot.
Prepare rosemary-miso yogurt:
In the meantime, whisk soy milk and Greek yogurt in small saucepan over medium heat. Reduce heat to low-medium, stir in rosemary sprig and cook, stirring occasionally, 20 minutes, or until the mixture is aromatic and infused with rosemary flavor.
Turn off heat, remove rosemary sprig, and stir in miso paste. Whisk until miso is fully absorbed into the mixture and set aside.
Mash potatoes:
Add cold butter to stockpot and use a potato masher to mash cooked potatoes with the butter. Leave some small chunks for texture if desired. (Run cooked potatoes through ricer first if you prefer creamier texture.) Stir in rosemary-miso yogurt and cold Greek yogurt. Mash again to incorporate.
Transfer mashed potatoes to bowl and garnish with butter, yogurt, rosemary, dill, and salt and pepper if desired.
Notes
Recipe tested with Fage Total 5% Milkfat yogurt.Vegan variation: Use non-dairy yogurt (such as Kite Hill) in place of Greek yogurt. Use vegan cultured butter (such as Miyoko’s) in place of butter.