Smashed Potatoes with Parsley and Scallions

• 2 pounds red skinned potatoes new, 1-inch diameter, large ones quartered
• 23 cup yogurt, low-fat plain
• 3 each scallions, spring or green onions cut in half lengthwise and finely chopped
• 1/4 cup parsley leaves freshly chopped
• 3/4 teaspoon salt or more to taste
• 1 x black pepper freshly ground to taste

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
2. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes.
3. (Check the water level near the end of steaming to be sure the pan doesnt boil dry.
4. Add more boiling water as needed.)
5. At the same time, combine yogurt, scallions, parsley, salt and pepper in a large bowl.
6. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
7. Serve.

red skinned potatoes, yogurt, scallions, parsley, salt, black pepper

Taken from recipeland.com/recipe/v/smashed-potatoes-parsley-scalli-49899 (may not work)