- 2 pounds russet potatoes, peeled and cut into 1/2 inch pieces
- 1 teaspoon kosher or sea salt, divided
- 5 medium cloves garlic, minced
- 2 tablespoon unsalted butter
- 1 cup Greek yogurt
- Fresh cracked black pepper, to taste
- 1/4 cup chopped chives
How to make this recipe
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.
While the potatoes are boiling, heat a skillet over medium heat. Add the butter, and after it is just melted, stir in the garlic. Stirring frequently, cook the garlic for about 2 minutes, or until soft and light golden. Remove from heat and set aside.
Drain the potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl.
Add the garlic/butter mixture to the potatoes. Mash to break down the large pieces of potato.
Stir in the Greek yogurt, remaining 1/2 teaspoon salt, and black pepper. Continue mashing to your desired texture.
Stir the chives into the potatoes and then place in a serving dish and serve warm.