Ingredients:

  • 3 lbs Yukon Gold Potatoes, peeled and cut into 1.5-inch chunks
  • 1 tbsp Sea Salt
  • 6 cloves Fresh Garlic, smashed
  • 1 cup Low-Fat Milk
  • 1/4 cup Plain Greek Yogurt
  • 3 tbsp Unsalted Butter
  • 2 tbsp Fresh Chives, finely minced
  • Fresh Cracked Black Pepper to taste

Instructions:

  1. Peel the Yukon Gold potatoes and cut them into uniform 1.5-inch chunks. Place them in a large heavy-bottomed pot and cover with cold water by at least an inch. Add the sea salt along with the smashed garlic.
  2. Bring the pot to a boil, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are fork-tender and shatter slightly when pierced.
  3. Drain the potatoes thoroughly in a colander. Immediately return them to the still-hot pot over low heat for one minute to evaporate excess moisture.
  4. Use a hand masher to break down the spuds and garlic together into a coarse crumble.
  5. In a small saucepan or microwave safe bowl, warm the 1 cup of milk and 3 tbsp of butter until the butter has completely melted. Pour in the warm milk mixture and the 1/4 cup of Greek yogurt. Stir gently with a wooden spoon until the mash is smooth and velvety.
  6. Season with fresh cracked black pepper and garnish with minced chives before serving.