Creamy Yukon Gold Mashed Potatoes

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2½ pounds Yukon Gold potatoes (peeled and cut into 1-inch chunks)

2 teaspoons kosher salt (divided + to taste)

2 Tablespoons unsalted butter

½ cup milk (I used 2%)

½ cup plain Greek yogurt (whole milk or low-fat works best. Or you can use sour cream.)

½ teaspoon garlic powder (optional, but highly recommended!)

Chopped fresh chives or parsley (garnish + optional)

Directions

Add the peeled and chopped potatoes to a large pot. Sprinkle with 1 teaspoons of salt then cover the potatoes with water and place over high heat. Bring the water to a boil then lower the heat simmer until the potatoes are tender and easily break apart with a fork. About 12-15 minutes.

While the potatoes cook, heat the butter and milk together until the butter is melted and the milk is warm. You can do this in a small pot on the stove or in the microwave.

When the potatoes are cooked, drain in a colander then place the potatoes back in the pot. Mash the potatoes until no large lumps remain. (You can also use a food mill, food processor, hand mixer, or ricer if you wanted completely smooth mashed potatoes.)

Pour the melted butter and warm milk over the potatoes then stir to combine. Stir in the Greek yogurt and season with the remaining 1 teaspoons of salt, garlic powder (if using), and pepper, to taste. Taste the potatoes and add more salt and pepper as needed.

Garnish the mashed potatoes with fresh herbs, if desired, and serve warm.

Leftover mashed potatoes can be stored in an air tight container in the fridge for 3 to 4 days.

Nutrition

• Serving Size: 0.5 cups
• Calories: 204 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.2 g
• Trans Fat: 0.2 g
• Cholesterol: 13 mg
• Sodium: 804 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 6 g