Ingredients

The following ingredients have 8 Servings
  • 2 heads plus two cloves garlic, divided
  • 1 teaspoon extra-virgin olive oil
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2 to 2-inch chunks
  • 1 1/2 teaspoons salt, divided
  • 3 tablespoons unsalted butter, softened
  • 1/4 teaspoon ground pepper, preferably white
  • 1 cup plain non-fat yogurt
  • Chopped fresh parsley leaves for garnish

Instruction

  • Preheat oven to 350 degrees F. Prepare two heads of garlic for roasting: Leaving garlic head intact, cut tip off of garlic cloves, exposing the flesh of each clove. Repeat with the second head of garlic.  Place the heads root-side down on a sheet of aluminum foil.  Drizzle oil over the exposed flesh.  Wrap up the heads into a bundle and bake until fragrant and the garlic is tender, about 45 minutes.  Open packet to vent and set aside to cool.
  • When the garlic is cool, squeeze the garlic out of the skins into a bowl and mash with a fork into a smooth paste.  Mash in butter, pepper and the remaining 1/2 teaspoon salt. Stir in yogurt.
  • Meanwhile, peel the remaining 2 cloves garlic. Cover potatoes and the two cloves garlic generously with cold water in a large saucepan.  Place over high heat and bring to a boil.  Reduce heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, 15 to18 minutes.  Drain and return to the pot. Mash potatoes with a potato masher.  Add the yogurt mixture and mash until smooth.  Transfer to a serving dish and garnish with parsley.