Smashed Potatoes

In this recipe, Dave makes a version of mashed potatoes, commonly called “smashed” potatoes combined with russet potato and yams with additional holiday flavors.

  • PREPARATION TIME: 15 Minutes
  • COOKING TIME: 45 Minutes


  • 2 yams
  • 1 large russet potato
  • 2/3 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 2/3 cup heavy cream
  • 1 yellow onion sliced
  • 2 garlic cloves minced
  • 5 fresh sage leaves chopped finely
  • 1/2 cup grated gruyere cheese
  • Salt and pepper
  • Olive oil
Smashed Potatoes


  • Peel & dice the potato/yams into 1–2" pieces, placing the pieces in a bowl of water as you go to prevent them from browning.
  • Heat a large sauté pan over medium heat, coat the bottom with olive oil and add the onion slices. Sauté slowly until the onion is very cooked down, and tender, but try not to brown them too much. Add the sage leaves and the garlic and sauté for another 10 minutes.
  • About 10 minutes after starting the onions, add the potatoes & yams to room temperature water, and bring them to a simmer, cooking until they are just tender. Drain them from the water.
  • Add the cream to the onion mixture to deglaze the pan, and then move to a mixing bowl. Add the nonfat yogurt to the cream and onion mixture, and mix together along with salt and pepper to taste. Add the potatoes to the nonfat yogurt mixture, and stir with a wooden spoon or fork until the potatoes are about 3/4 mashed and loosely incorporated.
  • Move the potatoes to a baking dish, top with a thin layer of Gruyere and put under a pre-heated broiler for about 5 minutes, or until the cheese is melted and slightly browned. Pull it out and serve it up!