Yoghurt Mashed Potato
I winter staple, mashed potatoes! Our secret ingredient of Village Dairy Greek Yogurt makes this dish oh soooo creamy!
450 g of russet potatoes, peeled and cut into 3 cm pieces
1 tsp of kosher or sea salt, divided
5 medium cloves garlic, minced
2 tablespoon of unsalted butter
1 cup of Village Dairy Greek Yoghurt
Fresh cracked black pepper to taste
1/4 cup of chopped chives
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water so that all the potatoes are covered. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork or skewer
Whist the potatoes are boiling, heat a pan over a medium heat. Add the butter, and after it is just melted, stir in the minced garlic.
Ensure that you are stirring frequently, cook the garlic for about 2 minutes, or until soft and light golden. Remove from heat and set aside.
Drain the potatoes in a colander, ensure that all the water has been removed and transfer the potatoes to a large bowl.
Add the garlic/butter mixture to the potatoes. Mash to break down the large pieces of potato.
Stir in the Greek yoghurt, remaining 1/2 teaspoon salt, and black pepper. Continue mashing until you have achieved your desired texture.
Stir the chives into the potatoes and place in a serving dish to serve warm.