Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp fine sea salt
  • 2 cloves garlic, smashed
  • 1/2 cup low-fat milk
  • 1/2 cup plain non-fat Greek yogurt, room temperature
  • 3 tbsp unsalted grass-fed butter
  • 1/2 tsp ground white pepper
  • sea salt to taste

Instructions:

  1. Place cubed potatoes, 1 tablespoon of salt, and smashed garlic in a large pot. Cover with cold water by at least one inch. Bring to a boil, then reduce to a simmer and cook for 15–18 minutes until tender.
  2. Drain the potatoes thoroughly in a colander. Return the potatoes to the hot, empty pot over the turned-off burner. Stir gently for 1–2 minutes to evaporate excess moisture until the potatoes look matte and floury.
  3. While potatoes dry, heat the milk and butter in a small saucepan until the butter is melted and the liquid is steaming.
  4. Pass the hot potatoes through a potato ricer or food mill into a clean bowl for a smooth texture.
  5. Slowly fold the warm milk and butter mixture into the potatoes using a spatula. Gently fold in the Greek yogurt and white pepper. Season with additional sea salt to taste and serve immediately.