Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp salt
  • 1/2 cup low-fat milk, warmed
  • 2 tbsp unsalted butter, melted
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Cut the Yukon Gold potatoes into uniform 1 inch cubes. Note: Uniform sizes mean they all finish cooking at the exact same time.
  2. Place potatoes in a pot, cover with cold water by one inch, add salt, bring to a boil, then reduce to a simmer. Cook 15-20 minutes until a fork slides in with zero resistance.
  3. Drain the potatoes in a colander.
  4. Return them to the empty, hot pot over low heat for 60 seconds, shaking the pan gently until the surface moisture evaporates.
  5. Pass the potatoes through a ricer into a bowl or mash them thoroughly using a heavy duty hand masher.
  6. Slowly fold in the warmed milk, melted butter, and Greek yogurt using a rubber spatula until the mixture is velvety and cohesive.
  7. Stir in garlic powder, salt, and pepper last.
  8. Give it one final gentle stir and serve immediately.