Smashed Potatoes with Greek Yogurt and Scallions

• 2 pounds small, thin-skinned all-purpose potatoes (15 to 20), scrubbed
• 1 bay leaf
• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions (about 6), thinly sliced
• 2 cloves garlic, grated (about 1/2 teaspoon)
• Kosher salt
• 1 cup full-fat Greek yogurt
• Freshly ground black pepper

1. Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer.
2. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil.
3. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
4. Meanwhile, heat the oil in a small skillet over medium heat.
5. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes.
6. Turn off the heat, and whisk in 3/4 cup of the yogurt.
7. Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes.
8. Mash with a potato masher until mostly smooth (a few chunks are fine).
9. Stir in additional potato water if you want creamier potatoes.
10. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.

potatoes, bay leaf, extravirgin olive oil, scallions, garlic, kosher salt, fullfat, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/smashed-potatoes-with-greek-yogurt-and-scallions.html (may not work)