Boil potatoes with water and salt, boil for about 20 minutes, drain and press through a potato ricer.
Chop onion, garlic clove and parsley. Gradually whisk butter, onion, egg yolks, garlic, lemon zest and juice, yogurt and parsley into potato mixture. Season the potato cream with salt.
Serve to table garnished with olives.
Additional dish: Tomato salad.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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