These are the creamiest mashed potatoes with added garlicy goodness! Greek yogurt is used for even smoother potatoes, with a little added protein! Use as a side dish, in shepherd's pie, or a casserole.
8cupschopped russet potatoes(or Yukon gold, red, or Purple Viking)
¼cupwhole milk(or lower fat option)
5tablespoonfull fat plain Greek yogurt(or lower fat if using Fage)
1 cup + 1 tablespoonfresh parsley(curly or flat leaf)
optionalfreshly ground black pepper
optionaldiced or minced fresh garlic cloves(this will add some spice)
Rinse potatoes and peel. Chop into about 1 inch pieces.
Add potatoes to a medium-sized heavy bottom pot (about 3 quart) with 6 cups water (or enough to cover potatoes). Cook on medium heat for 27-30 minutes, covered, or until boiling. Decrease to medium-low and cook another 18-20 minutes. Crack lid slightly as needed to avoid boiling over.
Drain potatoes and transfer to a large bowl or return to the warm pot you cooked them in. Mash potatoes with a wooden spoon or fork. If you really don't want any lumps you can use a hand mixer.
Add unsalted butter, milk, Greek yogurt, sea salt, and garlic granules. Use a fork or a whisk and whip until smooth.
Add chopped fresh parsley leaves to fold into the potatoes, or garnish on top.