After having two root canals on the same tooth in a three day span, my oral surgeon recommended I only eat soft foods for the weekend. So I piled up with mashed potatoes, yogurt, jello, pudding and cottage cheese. Which got boring after a while. So I decided to make this mashed tater dish to add a little spice into that soft food mandate. Don't worry, root canal or not, I'm having a steak for dinner tonight.
I do not own a "ricer" and not really wanting to spend the money on one at this time, I just used my trusty metal mesh strainer to "rice" the potatoes. That took a bit of time, but other than that, this is pretty quick to put together, it just needs a lot of cooking time (an hour and a half for the original bake and then another 30 minutes or so for the second bake).
I liked the flavor. A bit different than normal mashed potatoes with sour cream added. The recipe specifically states that regular yogurt cannot be substituted, you need to use Greek Yogurt. The dish had a nice creamy consistency, no lumpy mashed potatoes here. Not sure if a real potato ricer would have made that much of a difference. Both Mr. L and I enjoyed the flavor the yogurt gave the potatoes...and this went very well with Kentucky Fried Chicken. And of course I saved the potato peels. They will be great buttered and cooked up with some bacon.
I only found one of my cute little ramekin type things so I filled that one and just put the rest in an 8x8 pan. This would be great to make for company as it was a nice presentation in the ramekin and I'm sure you could prepare most of this ahead of time.
This recipe came out of the April 2009 edition of the Martha Stewart Living magazine. It's my entry into this months Potato Ho Down. This month the Ho Down is being hosted by the ever popular and cool Noble Pig. Be sure to check her blog after May 20th for the round up of all the wonderful potato recipes she received for this event.
TWICE-BAKED POTATOES WITH GREEK YOGURT
4 russet potatoes (3 pounds) pricked all over with a fork
4 ounces (1 stick) unsalted butter
3/4 cup heavy cream
2 cups reduced-fat (2 percent) Greek yogurt, room temperature
2 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional)
Coarse salt and fresh ground pepper
Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly.
Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt and chives. Season with salt and pepper.
Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving. Serves 8.
Note: I used Fage Greek Yogurt. I added the chives.
Note: I didn't add the salt because I'm trying to cut down on salt, but do add the salt cuz it so needed salt.
Note: I used a metal mesh strainer to "rice" the potatoes. I put them in half at a time and pressed the potatoes through the mesh using a spatula.
Note: If baking in an 8 x 8 pan instead of the ramekins, bake for 40 to 45 minutes.