- 3 pounds Yukon Gold or russet-style potatoes
- 1 cup chicken broth, heated
- 1 1/3 cups Dannon Oikos Plain Greek Nonfat Yogurt
- Salt and pepper to taste
- 2 tablespoons chopped chives
- Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (equipped with a tight fitting lid). Add about 2 inches of cold water and sprinkle with kosher salt and pepper.
- Cover the saucepan and place over high heat. When you see steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender.
- Drain any excess water from the potatoes and place back on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes until smooth. Add chicken broth and yogurt and continue to mash. Season potatoes, add chives and serve with roasted meats or chicken. Potatoes can be kept warm in a very low oven (275 degrees F.) or dotted with butter and reheated in a 350 degrees F oven for 20-25 minutes.
09/09/2019
recipepes.com
creamy oikos® mashed potatoes, recipe
PT15M
PT1H
5
455 calories
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