Friday, August 25, 2017

Greek Yogurt and White Vinegar Mashed Potatoes


So, I had the potatoes boiled, the butter in the bowl, and was ready to rice when I realized *EGADS!!!* that I was out of milk, cream, half-and-half, and dehydrated milk or buttermilk just didn't feel right at the time (although I'll try those at some point). Why not Greek yogurt? Why not, indeed?

It worked out great. A little splash of white vinegar made the spuds even better.

Greek Yogurt and White Vinegar Mashed Potatoes (serves two):

1 Large Russett, (or the equivalent in smaller potatoes)
Peeled, cut into chunks and boiled until fork tender
1 Tablespoon Unsalted Butter
3 Tablespoons Greek Yogurt
1 Pinch of Salt
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Black Pepper
1/2 Tablespoon White Vinegar

Rice the potato into a medium sized mixing bowl with the butter, yogurt, and spices. Mash to mix and add the vinegar while mixing. Try them with dill, parsley, chives, or green onions. Kombucha vinegar would also be nice.

They're so good! Make some!



Click above for a great "over-the-bowl" ricer that's easy to use and clean. Also, it makes great spaetzle, I'm told.