Recipes Garlic Mashed Potatoes with Chives and Greek Yogurt Be the first to rate & review! Greek yogurt is a great addition to classic garlic mashed potatoes, giving them a creamy taste and consistency without all the fat. Slideshow: More Mashed Potatoes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on June 2, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print