Classic Mashed Potatoes
If you simply can’t live without this holiday staple, at the least, try replacing sour cream with Greek yogurt. You will get the same tangy taste without the calorie bomb! Once again, I am a big fan of Yukon Gold potatoes for flavor and fluffiness.
8 large Yukon Gold potatoes
2 teaspoons salt
6 tablespoons butter
½ cup warm milk, plus more if needed
4 tablespoons Greek yogurt
Salt and freshly ground pepper
Peel the potatoes, cut in half and place in a pot, then cover with cold water. Add the salt. Bring to a boil and continue cooking until the potatoes fall off the fork when pierced, about 20 minutes. Drain the potatoes. Gently press through a sieve or potato ricer into a large bowl, using a rubber spatula.
Mix in the butter, milk, Greek yogurt, salt and pepper and stir to blend. Add a tablespoon or 2 more of warm milk, if necessary, to achieve desired texture. Add more salt and pepper to taste and serve.