Serves: 10 | Serving size: ½ cup
2.5 lbs gold, red, or white potatoes
½ stick or 2 oz. unsalted butter, softened
½ cup or 4 oz. plain low-fat yogurt
2 tablespoons 1% milk, or more to adjust for desired texture
*Optional: 1 tablespoon salt, used in boiling water
*Optional: Fresh herbs or spices like garlic powder and rosemary
- Wash and cut potatoes into 2–inch pieces, peel if preferred.
- Cut butter into 2–tablespoon pieces and allow to warm up until soft.
- In a large pot combine potatoes with cold water and rinse away excess starch. Refill pot with cold water until potatoes are covered by 1 to 2 inches of water.
- Add 1 tablespoon of salt (optional) and bring water to a boil over medium-high heat.
- Reduce heat and simmer until a fork can easily pierce one of the larger potato pieces.
- Drain potatoes in a colander or strainer and then return them to the hot pot.
- Set back on the burner and allow to steam off for 5 minutes, stirring occasionally to help dry potatoes.
- While potatoes are steaming, warm up milk in the microwave or small pot, don’t let it boil.
- Mash the potatoes with a masher, whisk, or large fork. Add in half of the butter and stir gently, add the remaining butter, yogurt, and warmed milk. Stir until butter is melted and adjust consistency with additional dairy to accomplish desired texture.
- Season to taste.
*Nutrition facts label does not include optional ingredients.
Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.