Updated: Mar 26, 2020
These potatoes are delicious, nutritious and have the perfect bite from the chives and parmesan. I love using baby red potatoes in these and leaving the skin on, it's so flavorful and adds great texture.
Garlic and Chive Smashed Potatoes
20 minutes | 4 servings
4-6 baby red potatoes (16-20oz)
2 gloves garlic, minced
2oz plain greek yogurt
1 tbsp parmesan cheese
1 tbsp butter
1/4 chives, chopped
1/4 cup low sodium chicken broth
1/2 tsp salt
1/4 tsp fresh cracked pepper
Half the baby red potatoes, leaving the skin on. Add to a medium pot and rinse with water.
Fill pot 2/3 of the way full and bring water and potatoes to a boil.
Heavily salt the water and allow to boil for 10-15 minutes or until the potatoes are fork tender.
Drain the potatoes, reserving about 1/4 cup of the starchy water.
Return potatoes to the heat and steam off excess liquid for 1-2 minutes, tossing the potatoes every 30 seconds.
Remove from heat and roughly mash potatoes with a potato masher.
Mash in greek yogurt and chicken broth, 1 tbsp at a time, until desired consistency is reached.
Stir in chives, butter, parmesan cheese, salt and pepper.
Serve hot, topped with additional butter and chives!
Tip: If waiting a few minutes prior to serving, microwave the reserved potato water until hot and add a little at a time to heat potatoes.