There is no greater comfort food than mashed potatoes. Whether accompanying a Filet Mignon, as a side to Baked Chicken with gravy or spread and baked across Shepherd’s Pie, mashed potatoes are something to savor. There are so many ways to prepare them. I think each family has their favorites. Sometimes it boils (no pun intended) down to the ingredients you have in your pantry.
My mashed potatoes are made with yogurt. Yogurt is smooth and creamy like sour cream but it also infuses protein. You could make this a one pot meal by placing the potatoes over a veggie like asparagus!
This recipe serves two with a sizeable scoop leftover to top my Roast Pork and Potatoes with Gravy. If you are looking for other creative ways to prepare potatoes, search Google for “potato recipes” and you will retrieve more than 619,000,000 results; that’s so many ways to prepare spuds.
Potatoes are a cool weather crop and should be planted about a month or so before the last frost. As Fall approaches, I’ll share my tips and best practices for growing potatoes.
3 russet potatoes, peeled and diced
1/4 cup non-fat Greek yogurt
2 tablespoons butter
2 tablespoons milk
Fresh chives for garnish
Salt and pepper to taste
Boil the potatoes in a saucepan until fork tender.
Drain the potatoes and place back in the saucepan. Gently break open the potatoes with a potato masher. Add the butter. Give the potatoes and butter a good stir so the butter begins to melt. Add the yogurt and milk. Continue to mix the ingredients together with the masher until smooth and creamy.
Scoop into a serving bowl. Top with a dollop of yogurt. Salt and pepper to taste.
Try to save the leftovers to “quick start” another recipe the next day.