INGREDIENTS
3/4 cup
Cannellini beans
1/4 cup
Flat-leaf parsley, fresh
3 cloves
Garlic
1/4
minced cup Scallions
3/4 lb
Yukon gold baby potatoes
1 tsp
Zest
1 tbsp
Lemon juice
1/4 tsp
Black pepper
1/4 tsp
Salt
1
Salt
2 tbsp
Olive oil
2 tbsp
Butter
1/4 cup
Whole-milk goat yogurt
1 cup
Water