Ingredients

The following ingredients have 8 Servings
  • 3 lbs. russet potatoes, quartered (we also love this recipe with Yukon gold potatoes)
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/2 cup nonfat Greek yogurt
  • 1 cup 2% milk
  • 1/4 cup butter
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh rosemary, minced

Instruction

  • Begin by preparing your potatoes. Wash and pat dry. Then use a sharp knife to quarter. The reason we like to quarter our potatoes is so that they boil faster.
  • Place potatoes into a large pot and fully submerge them with water. Add about a 1/8 teaspoon of salt.
  • Heat over medium/high heat and bring to a boil for around 20-25 minutes or until the potatoes are tender and you can easily pierce the potatoes with a fork.
  • Drain potatoes from the liquid and then place them back in the pot. Add salt, pepper, butter, Greek yogurt, and herbs. Use a hand mixer or potato masher to mash potatoes.
  • Slowly add in the milk until you’ve reached the desired consistency.
  • Serve with another square of butter and enjoy.