January 20, 2015
Greek Yogurt Mashed Potatoes
I am sick. And grumpy. And my head aches. And ALL I want is creamy mashed potatoes. The creamiest, most delicious, garlicky mashed potatoes that I can get. But if I could avoid feeling like a heavy mound of lard afterwards then that would be great. THUS this recipe – creamy and tangy without the actual cream.
Ingredients:
Directions:
Ingredients:
- 3-4 medium potatoes (1.5 lbs, if you’re going by weight)
- 6 cloves of garlic, diced
- 1 tbsp. butter
- ½ cup vegetable stock
- ½ cup greek yogurt
- pepper and salt to taste
- chives or parsley as topping (optional)
Directions:
- Peel and chop the potatoes and place in a large pot with the vegetable stock, then fill with water until the potatoes are just barely covered. Bring to a boil at high heat, then simmer at medium-low heat for 10-15 minutes.
- In a small pan cook the garlic in butter for about 2 minutes, stirring frequently.
- Drain the potatoes and place them in a bowl with the garlic/butter mixture, add in the greek yogurt and mash.
- Top with salt, pepper, parsley, and/or chives – serve and enjoy!