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INGREDIENTS

• 2 pounds medium sized potatoes, scrubbed cleared
• 3-4 scallions, chopped
• 2 tablespoons butter
• ½ cup whole milk
• 1 ½ cup 2 percent Greek yogurt
• 1 tablespoon parsley, chopped
• Salt and pepper

DIRECTIONS

1. Boil potatoes in salted water. Peel and keep warm.
2. In a skillet – heat the butter and sauté the scallions until softened. Pour in the milk and let simmer for 15 minutes. Add yogurt, season with salt and pepper and stir to combine well.
3. Remove from heat and pour the sauce over the potatoes. Sprinkle with parsley.

Romama’s Note: Serve the Boiled Potatoes with Yogurt Sauce while still warm for best results!

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