Ingredients
The following ingredients have 5 Servings
- 2 lbs. russet potatoes (approximately 3 large potatoes), peeled and chopped into 1-inch pieces
- 1/2 cup non-fat Greek yogurt
- 1/2 cup low-fat milk
- 1/4 cup chicken broth
- 1 tablespoon butter
- 1/2 teaspoon extra virgin olive oil
- salt and pepper (to taste)
Instruction
- Place potatoes in a large pot and fill with salted water to cover the potatoes by about one inch. Bring to a boil over high heat, then turn down to low, cover and simmer for 15-20 minutes, until potatoes are tender.
- Drain and place the potatoes back in the pot or into a mixing bowl. Mash the potatoes using a potato masher.
- Add Greek yogurt, milk, chicken broth, butter and olive oil. Whisk until light and fluffy. Add a generous amount of salt and pepper, to taste. Whisk until combined.
