Scale
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 full-fat Greek yogurt
- Fresh cracked black pepper (to taste)
- 1/4 cup chopped chives
Instructions
- 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.
Notes
Adapted from Food and Wine