Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 tbsp sea salt
  • 6 cloves fresh garlic, peeled and smashed
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup plain non-fat Greek yogurt
  • 2 tbsp unsalted grass-fed butter
  • 1 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. Place the quartered potatoes and smashed garlic cloves into a large 5-6 quart stockpot.
  2. Cover the potatoes with cold water by at least two inches and add the sea salt. Bring to a rolling boil, then reduce heat to a simmer.
  3. Cook for 15–20 minutes until the potatoes are fork-tender and the garlic is softened.
  4. While potatoes simmer, combine the chicken broth, butter, and black pepper in a small saucepan over low heat until the butter is melted.
  5. Remove the saucepan from heat and whisk in the Greek yogurt until the emulsion is smooth and warm.
  6. Drain the potatoes and garlic in a colander. Let them sit for 2 minutes to allow excess steam to escape, which ensures a fluffier texture.
  7. Pass the potatoes and softened garlic through a potato ricer back into the warm liquid mixture. Fold gently with a spatula until incorporated.
  8. Garnish with fresh minced chives and serve immediately.