Ingredients
- 4 lbs Yukon Gold potatoes cut into 1-inch thick slices
- 5 teaspoons salt divided
- 2 tablespoons butter
- 2 cups plain, non-fat Greek yogurt
- 1/2 cup unsweetened almond milk
Instructions
- Place the potatoes in a large pot and cover them with cold water until it's one inch above the top of the potatoes. Generously salt the water with about 2 teaspoons of salt.
- Cover with a lid and bring to a boil. Once boiling, reduce the temperature slightly to maintain a gentle boil. Cook until the potatoes can be pierced easily with a fork with almost no resistance, about 20 to 25 minutes. Drain well and place back into the pot.
- Melt the butter in a small bowl.
- In a separate microwave-safe bowl, microwave the yogurt and almond milk in 15-second increments, whisking in between, until the liquid is JUST warm, being careful not to curdle it. Mine took about 1 minute, whisking every 15 seconds.
- Pour the butter and about 1/4 of the yogurt mixture into the potatoes and then mash them.
- Stir in the remaining yogurt mixture along with 2 to 3 teaspoons of salt, or to taste.
