Ingredients

The following ingredients have 10 Servings
  • 4 Lbs Yukon gold potatoes, (cut into 1 inch thick slices)
  • 3-4 tsp Salt (+ more for boiling)
  • 2 Tbsp Butter
  • 2 Cups Plain, non fat Greek yogurt
  • 1/2 Cup Unsweetened almond milk or skim milk

Instruction

  • Place the potatoes in a large pot with generously salted, COLD water (about 1 1/2 tsp of salt in the water) and cover at least an inch.
  • Bring to a boil. Once boiling, cover and reduce the temperature slightly to maintain a low boil. Cook until the potatoes can be pierced easily with a fork with almost no resistance, about 20-25 minutes. Drain well and place back into the pot.
  • Melt the butter in a small bowl.
  • In a separate, microwave-safe bowl, whisk the yogurt and almond milk and microwave until it's JUST warm, being careful not to curdle it. Mine took about minute, whisking ever 15 seconds.
  • Pour the butter and about 1/4 of the yogurt mixture into the potatoes and then mash them.
  • Stir in the remaining yogurt mixture along with 3-4 tsp of salt, to taste (we liked 4 tsp).
  • DEVOUR!