Day 136: New Potatoes with Fresh Herbs ♥

Today's vegetable recipe: Steamed new potatoes. Mashed with low-fat yogurt or sour cream, cottage cheese or butter, then tossed with fresh herbs.

~ recipe updated 2008 ~

2005: For tonight's new potatoes, I opted for a non-fat yogurt/1% cottage cheese mixture in the frig rather than the butter and sour cream the recipe specified. I thought the flavor from the mint and parsley would be enough to carry the potatoes. (It wasn't.) So ... these were good enough for an early-in-the-week-and-I-overindulged-over-the-weekend. But I suspect they'd be great as written, some late-in-the-week-and-I've-eaten-carefully-all-week day.

2008: Steaming potatoes is quick. But after trying this recipe again, I think that I prefer boiling potatoes in salted water to steaming. This adds both moisture and salt to the potatoes themselves so that that less sour cream / butter is needed for texture and flavor.

~ more potato recipes ~
~ more purées and mashes ~


Hands-on time: 10 minutes
Time to table: 30 minutes
Serves 4

1 pound new potatoes

1/4 cup (2005) non-fat yogurt or (2008) 2 tablespoons sour cream
1/4 cup (2005 1% cottage cheese or (2008) 1 tablespoon butter
(2005) 1 tablespoon fresh mint leaves, chopped (as specified by the inspiring recipe)
(2005) 1 tablespoon fresh parsley, chopped (ditto)
(2008) 1 tablespoon fresh chives, chopped (any fresh herb will be good here)
Salt & pepper

Wash the potatoes and set in a steamer over water. Cover and bring the water to boil, cooking for about 30 minutes total or until the potatoes are done. Stir together the yogurt and cottage cheese. Chop or roughly mash the cooked potatoes, add the yogurt/cottage cheese or sour cream/butter, then stir in the herbs. Season to taste.

© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.