Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 4 cloves garlic, peeled
  • 1 tbsp sea salt
  • 0.5 cup whole milk
  • 4 oz light cream cheese
  • 4 tbsp unsalted grass-fed butter
  • 0.25 cup non-fat Greek yogurt
  • 2 tbsp fresh chives, finely snipped
  • 0.5 tsp freshly cracked white pepper

Instructions:

  1. Place the peeled, quartered potatoes and garlic cloves in a large heavy-bottomed pot. Cover with cold water by at least two inches and season generously with sea salt.
  2. Bring the water to a boil, then reduce to a steady simmer. Cook for 20 minutes until a paring knife slides in and out of the potatoes with zero resistance.
  3. Drain the potatoes thoroughly. Return them to the hot pot over low heat for 2 minutes, shaking gently to steam off any residual moisture.
  4. While the potatoes steam, combine the milk, butter, and cream cheese in a small saucepan. Heat over medium-low until the butter is melted and the mixture is steaming but not boiling.
  5. Process the hot potatoes and garlic through a potato ricer for the smoothest texture.
  6. Using a silicone spatula, gently fold the warm milk and butter mixture into the potatoes. Incorporate the non-fat Greek yogurt until a velvety emulsion forms.
  7. Season with white pepper and additional salt if needed. Garnish with fresh chives and serve immediately.