Anthony Gray, executive chef at the Atlanta restaurant Southern Art, serves these as a lighter side dish, perfectly paired with any of his Southern-inspired entrees.
DirectionsIn a heavy-bottomed pot, add the water, potatoes and salt. Bring the water to a boil and reduce to a simmer. Allow the potatoes to cook for about 20 minutes, until fork-tender.
Once the potatoes are cooked, strain them and let them cool down slightly so you can peel them. Using a potato masher, smash the potatoes until they break apart, and mix in the chopped garlic, herbs and yogurt until they are well incorporated. Add olive oil and re-season with cracked black pepper and kosher salt.
Published on February 21, 2012