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
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 It
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.
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