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.
Serves 8


  • 2 pounds Yukon Gold potatoes, skin on
  • 4 1/2 cups water
  • 1 tsp. kosher salt
  • 1 Tbsp. mashed, roasted garlic
  • 1 Tbsp. chopped scallions
  • 3 Tbsp. plain Greek-style yogurt
  • 2 tsp. rosemary, chopped
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. low-sodium chicken broth


In 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.


Next Story