Mashed potatoes with Greek yogurt and green onions

Ingredients:

• 1 kg of small potatoes (15-20 pcs.), washed with a brush
• 1 bay leaf
• 2 tablespoons extra-virgin olive oil
• 1 bunch green onions (about 6), thinly sliced
• 2 cloves garlic, grated (about 0.5 tsp)
• 1 cup Greek yogurt

Preparation:

1. Place the potatoes and bay leaf in a medium saucepan, cover with cold water, and bring to a boil. Cook over medium heat until tender when pierced with a fork, 35-40 minutes, adjusting the heat as needed to maintain a gentle simmer. Separately, remove 1 cup of the water from the pan, drain the rest thoroughly, and leave the potatoes in the pan.
2. Meanwhile, heat the olive oil in a small skillet over medium heat. Set aside 2 tablespoons of the green onions, then add the rest to the skillet along with the garlic and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Turn off the heat and stir in 3/4 cup of the yogurt.
3. Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons of salt, and 1/4 teaspoon of black pepper to the hot potatoes. Mash with a potato masher until almost smooth (a few small chunks will remain). If you prefer a creamier puree, add a little more of the reserved potato water. Transfer the puree to a serving platter, drizzle with the remaining Greek yogurt, and sprinkle with the reserved green onions.