Yukon Gold potatoes give mashed spuds a golden flavor and creamy texture. Greek yogurt (instead of the usual sour cream) give them the perfect tang to please the whole gang.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 servings
- 4 pounds Yukon Gold potatoes, peeled and cut into chunks
- 6 large cloves garlic, peeled
- 2 ¼ teaspoons salt, divided
- 1 ¼ cups 2% milk, warmed
- ¾ cup 2% Greek yogurt
- 3 TB unsalted butter
- ½ teaspoons freshly ground black pepper
- ¼ cup sliced scallions
Put potatoes, garlic, 1 teaspoon of the salt and enough water to cover them in a large pot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain and return to pot. Add milk, yogurt, butter, remaining 1 ¼ teaspoons salt and the pepper. Mash with a potato masher until smooth. Stir in scallions and spoon into a serving bowl.