Remember this post on my mustard potatoes? Well, I tried another version a few weeks ago, and they may have replaced my first love as my new favorite comfort food.
Don’t get me wrong… there’s something very nice about the rustic whole potatoes and the creamy yogurt sauce, but another big comfort food for me is mashed potatoes, and when this idea came to me, I knew I had to try it.
You need a bit more yogurt in this version to get the potatoes totally creamy, although I suppose you could add the regular 125 g pot to your favorite mashed potatoes recipe. I’ll admit that having a half-pot of yogurt around isn’t ideal, but I just ate it plain while my potatoes cooked.
Mustard-Chive Mashed Potatoes
1 large Yukon gold potato
2 cups chicken broth
1.5 125 g pots of plain yogurt
1 heaping tablespoon strong Dijon mustard
1 tbsp. chives
1 pat butter
Cook the potato in the chicken broth, covered, until cooked completely through, about 25 minutes. Reserve some of the extra chicken broth. Mash the potato with the yogurt, mustard and chives. Add some of the chicken broth if necessary to thin the mixture. Top with a pat of butter and serve.