Tangy Greek Yogurt Mashed Potatoes
Ah, the mashed potato. What's not to like?! They’re good cheesy, buttery, garlicy, or even just creamy and salty. But what about tangy? Gasp! That is what I have been looking for in mashed potatoes these days. This one works great as a side or under a rich stew or on its own!
Ingredients
Serves 4
1 large Russet potato (I leave the skin on and cut into 8 pieces)
2 small - medium Yukon golden potatoes (same as above but cut in 4 pieces)
1/2 cup of plain greek yogurt
1/4 cup of half and half
6 tbsp of butter
5 cloves of garlic (*optional skins on; see note below)
1 tbsp & 1 tsp of salt (1 tbsp for water; 1 tsp of sea salt)
pepper to taste (optional)
Method
Place potatoes and garlic (*optional leave the skins on and pick them out when they float to the top) in a pot with very cold water and add salt. Bring to a boil over 15-20 minutes or until the potatoes can be pieced but not totally soft.
Drain most of the water out but leave about an inch so the potatoes can steam at low or low medium for another 5 minutes. *If you see any garlic skin you can pick it out. As mentioned above, you can leave the garlic skins on since it imparts a nice flavor but if you do not want to worry about picking them out then peel them at the beginning)
While awaiting the potatoes, warm butter, half and half, and a teaspoon of sea salt in a sauce pan. You want these ingredients to get warm together but not boil. You can also try this in the microwave for 30 seconds.
Now start mashing in the pot (or use a potato ricer or hardy blender like a Vitamix if you want them very, very creamy) until you get the consistency you would like.
Using a wooden spoon or stiff rubber spatula, begin folding in your buttery mixture, greek yogurt and half & half. I do this in 2-3 batches so it gets well incorporated. Fold in pepper to taste.
Fold in pepper and serve immediately.
