Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 2 tbsp Kosher salt
  • 4 cloves garlic, smashed
  • 8 oz light cream cheese, softened to room temperature
  • 1/2 cup grass-fed butter, unsalted
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 cup 2% milk
  • 1/2 cup plain Greek yogurt
  • 1 tsp black pepper, freshly cracked
  • Sea salt to taste

Instructions:

  1. Submerge potato chunks and smashed garlic in a large stockpot with cold, salted water. Bring to a boil, then reduce to a simmer and cook for 20 minutes until potatoes are fork-tender.
  2. Drain the potatoes thoroughly and return them to the hot pot for 2 minutes over low heat, shaking gently to evaporate excess moisture and prevent a watery mash.
  3. Pass the hot potatoes through a ricer or hand masher into a large mixing bowl to ensure a smooth, non-gummy texture.
  4. In a small saucepan, heat the milk, broth, and butter together until the butter is melted and the liquid is warm.
  5. Gradually incorporate the warm liquid mixture, softened cream cheese, and Greek yogurt into the potatoes. Fold gently until velvety. Season with black pepper and additional sea salt to taste.