Ingredients

The following ingredients have 7 Servings
  • 3 lbs russet potatoes
  • 6 tbsp. butter
  • 1/2 cup plain greek yogurt (full fat*)
  • 2 ounces cream cheese softened
  • 3/4 cup half & half cream
  • 2 heads of garlic roasted
  • drizzle of olive oil for garlic
  • salt & pepper to taste
  • optional toppings:
  • diced green onions
  • parsley

Instruction

  • Preheat oven 400 degrees.
  • Cut top off garlic by about 1/4 inch and remove any loose skin.
  • Drizzle cut open ends with olive oil & rub in.
  • Wrap in aluminum foil and place in baking dish.
  • Roast 35-40 minutes until lightly browned & looks caramelized.
  • Remove from oven & allow to cool about 10 minutes.
  • Once cool squeeze garlic out of bulb into small dish & set aside.
  • Meanwhile peel potatoes and rinse in cold water.
  • Place potatoes in large pot of salted water and cover at least 2 inches above potatoes.**
  • Bring to boil, then reduce to medium & cook 20-25 minutes until can easily pierce with fork.
  • Drain potatoes and with spoon or fork place potatoes in ricer in batches and add back to pot.
  • Add roasted garlic, butter, & cream cheese and mash together.
  • Then add greek yogurt & half & half cream and mix well.
  • Salt & pepper to taste.
  • top with optional diced green onions